Pumpkin Fetta & Spinach Fritters

Makes approx 10 fritters

Ingredients

1 ½ cups wholemeal flour - I used biodynamic wholemeal spelt flour

1 tsp baking powder

4 eggs

1 cup chilled soda water

½ tsp salt

2 cups of grated pumpkin (500grams)

2 cups loosely packed baby spinach or english spinach (leaves picked)

Handful of dill chopped

Handful of parsley chopped

pinch freshly grated nutmeg

Tablespoon of fresh lemon

1/2 red onion finely chopped

100 grams crumbled goats fetta

Handful of grated parmesan

Extra virgin coconut oil for frying

Method

Mix flour, baking powder and eggs. Add chilled soda water and salt and beat to smooth batter. Cover and stand while you prepare other ingredients.

In a large bowl mix grated pumpkin, spinach, dill, parsley, grated nutmeg, fresh lemon juice, red onion, goats fetta and parmesan. Add in wet batter and mix well.

Heat a large heavy based frying pan to medium heat. I would recommend cooking one at first to test the batter and make sure the pan is the right temperature. Heat a tablespoon of extra virgin coconut oil and add a large spoon of batter mix to pan, flatten with back of spoon and let cook for 5-10 minutes until the base starts to become firm or until golden. Flip and cook other side. Depending on how big your pan is you can cook a few at a time being careful that they are all separated (this will make it easier when flipping). Between each batch of fritters coat the bottom of the pan with about 1 tablespoon of coconut oil. You can keep these warm in the oven on a baking tray at 50 degrees celsius until they are all cooked.

I served this with a very easy and quick Tzatziki and Martin & Ju's Summertime Salad.