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Pumpkin Cauliflower Fritters; cheesy fritters that are crisp on the outside and soft on the inside. Perfect by themselves with veggies or salad and awesome as a veggie burger

Pumpkin Cauliflower Fritters


  • 3 1/2 cups peeled pumpkin diced into 1cm cubes
  • 3 cups approx.1/2 head of medium sized cauliflower (including stalks)
  • 1 cup fresh basil leaves
  • 3/4 cup low fat cottage cheese
  • 1/2 cup grated parmesan
  • 2 small-medium eggs
  • 1/4 cup potato flour
  • 1/2 teaspoon garlic salt
  • 1 teaspoon pepper
  • Olive oil for cooking


  1. Preheat oven to 200 degrees Celsius (390 F)
  2. Place pumpkin on a lined tin and drizzle with olive oil, roast for 20 minutes or until soft.
  3. While the pumpkin is cooking, chop the cauliflower and place in a food processor with the basil. Pulse until the cauliflower is chopped and resembles fine rice. Set aside.
  4. Once the pumpkin is cooked, place in the food processor with the cauliflower, cottage cheese, parmesan. Pulse in the food processor again until the pumpkin is chopped and all the ingredients are well mixed.
  5. Add the eggs, potato flour, pepper and garlic salt. Mix in the food processor until the mixture is well mixed and (mostly) smooth.
  6. Heat a non stick pan with some olive oil over a medium heat and place large tablespoons of mixture in the pan. Don't make the fritters too big or put them too close together in the pan as they can be tricky to flip.
  7. Cook for approximately 3-5 minutes each side or until golden. Flip gently- if they are not ready to flip, they will easily fall apart. Remove and allow to cool slightly.