Article: Butternut & Zucchini Fritters with Herby Cashew Cream
Butternut & Zucchini Fritters with Herby Cashew Cream
These herby pumpkin and zucchini fritters are a tasty and healthy option. The pumpkin and zucchini provide fibre and vitamins like A and C to support your immune system and digestion. Chia seeds add omega-3s and extra fibre to help keep you full. Buckwheat flour is gluten-free and adds minerals and antioxidants. The cashew cream gives healthy fats and plant-based protein, while fresh herbs add flavour and nutrients. Served with a soft boiled egg and a sprinkle of black sesame seeds, this dish is balanced and satisfying.
Serves 2 - 3. Dairy-Free, Gluten-Free, Vegetarian.
Time: 30 minutes
Ingredients:
Cashew Cream:
- 1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained
- 2 tbsp fresh parsley, roughly chopped
- 2 tbsp fresh basil, roughly chopped
- Juice of half a lemon
- 1 small garlic clove, roughly chopped
- 1/4 - 1/3 cup of water (adjust for creaminess)
- Pinch of sea salt and cracked black pepper
Fritters:
- 2 cups coarsely grated butternut pumpkin
- 2 cups coarsely grated zucchini, squeezed to remove excess liquid
- 3 tbsp buckwheat flour
- 1 tbsp chia seeds
- 1 tsp caraway seeds
- 3 tbsp basil, finely chopped
- 3 tbsp parsley, finely chopped
- 2 eggs
- Pinch of sea salt and cracked black pepper
- Olive or avocado oil, for frying
To Serve:
- Soft boiled eggs
- Black sesame seeds
- Sea salt flakes
- Lemon wedges
Method:
- Blend soaked cashews, parsley, basil, lemon juice, garlic, water, salt and pepper until smooth and creamy. Chill until ready to serve.
- In a bowl, combine grated pumpkin and zucchini with buckwheat flour, chia seeds, caraway seeds, basil, parsley, eggs, salt and pepper. Mix well and let rest for 5 minutes.
- Heat oil in a frying pan over medium heat. Scoop 2-3 tablespoons of batter per fritter, flatten slightly, and cook for 3-4 minutes on each side until golden and crisp. Transfer fritters to a paper towel-lined plate.
- To serve, spread cashew cream on plates, stack fritters on top, add a soft boiled egg, sprinkle with black sesame seeds and sea salt flakes and a generous squeeze of lemon.
Notes:
Store fritters in an airtight container in the fridge for up to 3 days. Keep cashew cream in a seperate airtight container in the fridge for up to 4 days. Reheat fritters gently in a pan or oven to maintain crispness.
