Butternut, Peanut, Chilli and Coconut Fritters

Name: Butternut, Peanut, Chilli and Coconut Fritters
Yield: Serves 4–6
Ingredients: 500 g butternut squash, peeled, deseeded and cut into 2cm dice; 1½ tablespoons olive oil; 2 garlic cloves, finely chopped; 1 small red chilli, de-seeded and finely chopped; 2 handfuls coriander, stalks removed, leaves finely chopped; 1 bunch spring onions, finely chopped; 130 g crunchy peanut butter; 40 g desiccated coconut; zest of 2 limes; 80 g ground almonds; 100 g self-raising flour; 4 large eggs; cracked black pepper; salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

These fragrant fritters are great as a light meal, or as part of a picnic – give them a squeeze of fresh lime juice and some flaked coconut and chopped fresh coriander when serving.

Sweet potatoes work just as well here as butternut squash. To make a gluten/wheat free version, just use free-from self-raising flour.
When I make these at home, I get three or four fritters in the pan at one time so you might want to have two pans on the go at once as you