Chickpea & Butternut Squash Fritters

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These fritters are a highly nutritious meal and terrific if you can only eat smaller portions. You can have one or as many as you like depending on your appetite. They can be made smooth and moist if you have a dry mouth & throat or difficulty swallowing & chewing. Add a dollop of sour cream on top for extra moisture and decadence.

Chickpea & Butternut Squash Fritters

Rated 5.0 stars by 1 users

Servings

4

Author

Centre For Cancer Nutrition

Image of Chickpea & Butternut Squash Fritters

Ingredients

400g butternut squash, cubed
200g tinned chickpeas, drained
3 tablespoons flour
1 large egg
4 spring onions, finely sliced
1 garlic clove, minced
2 teaspoons chopped fresh sage leaves
1⁄4 teaspoon ground cumin
1⁄4 teaspoon chilli flakes
Salt and freshly ground pepper to taste
Olive oil

Directions

Cook the squash in a steamer or microwave until tender. Using a food processor or a high-speed blender, add the squash along with the chickpeas, flour, egg, spring onion, garlic, sage, cumin, chilli flakes, salt, and pepper. Pulse until the mixture is completely blended.
Make patties out of the blended mixture and fry in a non-stick pan with the oil. Working in batches and cook for about three to four minutes each side until they become golden in colour.
Place on a paper towel-lined plate and set aside. Serve the patties with salad greens and enjoy.

Recipe Note

To make this recipe vegan, replace the egg with a flax egg or use a tablespoon of ground chia seeds.

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