Print
Pumpkin quinoa patties

Pumpkin Sage Fritters

Gluten free Pumpkin Sage Fritters with quinoa. Serve as a side dish or as finger food when entertaining. Plus my thoughts on getting fussy eaters to eat a healthy dinner.
Course Appetiser
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 16
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

  • 1 tablespoon coconut oil - or cooking oil of choice
  • 450 grams pumpkin - cubed cooked and mashed
  • 1/3 cup quinoa - cooked
  • 1/2 cup coconut flour
  • 2 eggs
  • pinch salt
  • fresh sage leaves - torn
  • 2 teaspoons tahini

Instructions

  1. Add all of the ingredients to a bowl and mix to combine
  2. Add the oil to a pan and heat over medium heat
  3. Add scoops of the mixture into the hot pan, flatten with the back of a spatula to assist cooking and cook for 3 minutes each side, flip and cook the other side
  4. Repeat until all of the mixture is used.
  5. Set the oven to a very low heat and place the cooked fritters into a plate and into the oven to stay warm until all are cooked if you wish.
  6. Serve with <a href="https://afreshlegacy.net/i-made-this-chilli-jam" data-mce-href="https://afreshlegacy.net/i-made-this-chilli-jam">Chilli Jam</a>or <a href="https://afreshlegacy.net/sweet-chili-sauce" data-mce-href="https://afreshlegacy.net/sweet-chili-sauce"> Sweet Chilli Sauce</a>

Recipe Notes

Cook time includes the time to cook the pumpkin and quinoa.