(makes approx. 12 rosti)
300g sweet potato, peeled & grated
300g pumpkin, peeled, deseeded & grated (keep the seeds for roasting – see below)
3 eggs, beaten
2-4 cloves of garlic, pressed
2 tbsp flour
2 tbsp fresh coriander, chopped
6 sprigs fresh oregano, leaves only
1 tbps cumin seeds, lightly toasted
1 tsp ground coriander
Salt & pepper to taste
Put all ingredients in a bowl and mix together, season well.
Heat a little oil in a non-stick pan. Mould 2 generous tablespoons of mixture into a rosti shape, don’t worry if they don’t seem to hold together well they will do once cooked. Repeat until you have approx. 12 rosti.
Gently fry 4 at a time and flip over once golden on the bottom and cook until both sides are golden.
Keep warm while you cook the rest, serve with steamed seasonal greens and tahini dressing (see below).
Also delicious with fried or poached eggs or with roast chicken or lamb.
120ml olive oil
2 tbsp lemon juice
2 tbsp apple cider or red wine vinegar
2 tbsp tamari
2 tsp fresh ginger root, grated
2 cloves garlic, pressed
black pepper to taste
Blend all the ingredients until you have a smooth dressing
What else to do with Pumpkins and Squashes
Pumpkins and squashes go well with chilli, onion, garlic, ginger and spices like cinnamon, cumin and coriander. They keep well if you store them somewhere cool.
Pumpkins and squashes are great roasted with olive oil and some spices of your choice – if the skin isn’t too thick you can roast with the skin on and eat it, otherwise peel with a sharp knife or robust veg peeler. You can eat the roasted pumpkin as a side vegetable, in a winter salad or add to risotto.
Veggie Noodles. Pumpkin and squash flesh spiralise really well (or use a vegetable peeler to make ribbons) and these can be steamed, par-boiled or stir fried and used instead of spaghetti or noodles in any recipe to boost your vegetable intake.
Pumpkins and squashes make delicious soup.
Lentil and Pumpkin / Squash Soup
1 onion, roughly chopped
1 stick celery, chopped
1 carrot, chopped
1 small pumpkin or squash, peeled and chopped
2 cloves of garlic, finely chopped or pressed
1-2 tsp each of turmeric, ground coriander and cumin
200g red lentils, washed
1 – 1 ½ litres vegetable or chicken stock
Large handful of fresh coriander
Toasted pumpkin seeds
In a casserole dish or large lidded saucepan gently sauté the onion in olive oil until transparent
Add the celery, carrot and pumpkin and spices and sauté gently, with the lid on for a few minutes.
When veg are soft add the lentils. Pour over the stock, bring to the boil and simmer, covered for 30 mins.
Top with fresh chopped coriander and toasted pumpkin seeds when cooked. Can also stir in a dollop of hummous or nut butter for extra creaminess.
Toasted Pumpkin Seeds
When you scrape the seeds out of your pumpkin or squash remove the strands of flesh and place in a single layer on a baking tray, drizzle with oil and season. Roast at 180 degrees for about 10-15 mins
Nutritional Benefits of Pumpkins
Pumpkin flesh is rich in beta-carotene, vitamin C and vitamin E and other antioxidant phytonutrients, which make pumpkins great for eye health and boosting the immune system. They are also rich in potassium and fibre, so are great for cardiovascular health.
Pumpkin seeds are rich in the minerals including zinc, magnesium, copper and manganese as well as vitamin E and other antioxidants. Pumpkin seed oil has anti-microbial lignans and essential fats.