Couscous And Veg Fritters With Avocado Salsa

12 Ingredients

Number of servings

6

1 green chilli, deseeded, finely chopped
1 large avocado, skin and stone removed
1 carrot, grated
1 small red onion, finely chopped
1 lime
1tablespoons extra virgin olive oil
150grams feta cheese, crumbled
1L vegetable oil (for frying)
1 egg, whisked
1/4 cup dill sprigs, finely chopped
1 cup couscous
500grams pumpkin, peeled, cut into 2cm cubes

Method

Step 1 of 5

Cook pumpkin in boiling water for 10 minutes or until tender. Drain well then mash. Set aside.

Step 2 of 5

Place couscous into a heatproof bowl. Add 1 cup boiling water, stir and cover. Stand for 5 minutes or until water has absorbed. Add oil and stir with a fork to separate grains.

Step 3 of 5

Combine pumpkin, couscous, carrot, feta, egg and dill in a large bowl. Season with salt and pepper. Form mixture into 12 small patties and place onto a baking tray.

Step 4 of 5

Pour oil into a frying pan until 3cm deep and place over a medium heat. Cook fritters, in 2 batches, for 2 minutes each side or until golden and cooked through. Drain on paper towel.

Step 5 of 5

Remove skin and pith from lime. Remove segments and roughly chop. Finely dice avocado and place into a bowl. Add lime, chilli, onion, and salt and pepper to taste. Toss to combine. Serve fritters with avocado salsa.