PEA FRITTERS WITH
AVOCADO GOAT’S CHEESE
PREP+ COOK TIME20 MINUTES SERVES 4
1 cup (150g) wholemeal self−raising
flour
2 teaspoons finely grated lemon rind
2eggs
1 cup (250ml) skim milk
2 cups (240g) frozen peas, thawed
2 teaspoons rice bran oil
2 small avocados (400g)
60g soft goat’s cheese, crumbled
⅓ cup coarsely chopped fresh mint
60g rocket leaves
125g cherry tomatoes, quartered
1 medium lemon (140g), cut into
wedges
CHAI ROASTED PUMPKIN
SOUP WITH HONEY
WALNUTS
PREP + COOK TIME 50 MINUTES SERVES 42kg pumpkin, peeled, chopped
coarsely
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
1 teaspoon cracked black pepper
olive oil spray
½ cup (50g) walnuts
2 teaspoons honey
1 tablespoon rice bran oil
1 medium brown onion (150g),
chopped coarsely
3 cloves garlic, sliced
1½ cups (375ml) salt−reduced
vegetable stock
3½ cups (825ml) water
⅔ cup (180g) low−fat greek−style
yoghurt
⅓ cup coarsely chopped fresh
coriander1 Preheat oven to 200°C/180°C
fan. Line two large oven trays with
baking paper.
2 Place pumpkin on trays, in a single
layer; sprinkle with cardamom,
cinnamon and pepper, spray with oil.
Roast for 25 minutes or until tender.
3 Meanwhile, line another oven tray
with baking paper. Place the nuts on
tray, drizzle with honey. Roast for
5 minutes or until golden. Cool.
4 Heat rice bran oil in a large
saucepan over medium heat; cook
onion and garlic, stirring, for
5 minutes or until softened. Add
pumpkin, stock and the water to pan;
bring to the boil. Remove from heat;
cool for 10 minutes.
5 Blend or process pumpkin mixture
until smooth. Return soup to pan over
medium−high heat; stir until hot. To
serve, drizzle soup with yoghurt;
sprinkle with nuts and coriander.1 Combine sifted flour and rind
in a large bowl. Add eggs and milk;
whisk to combine. Fold through peas.
Season with pepper.
2 Heat oil in a large, non−stick
frying pan over medium heat; cook
⅓−cups of batter, in batches, for
3 minutes each side or until browned
lightly and cooked through. Cover
to keep warm.
3 Meanwhile, mash avocado in a
small bowl with a fork. Stir through
cheese and mint. Serve fritters with
avocado mash, rocket, tomato and
lemon wedges.92 AWW FOOD • ISSUE TWENTY-ONE
PEA FRITTERS WITH
AVOCADO GOAT’S CHEESE