Leftover squash fritters with tomato salsa

Leftover squash fritters with tomato salsa

Sweet roasted squash, ricotta & punchy salsa

Sweet roasted squash, ricotta & punchy salsa

Makes 12 fritters, Serves 6

Cooks In35 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 158 8%

• Fat 9.9g 14%

• Saturates 3.8g 19%

• Sugars 4.5g 5%

• Salt 1g 17%

• Protein 7.8g 16%

• Carbs 9.7g 4%

• Fibre 0.6g -

Of an adult's reference intake

Ingredients

• SALSA
• 2 green tomatoes
• 2 ripe red tomatoes
• ½–1 fresh red chilli
• 4 spring onions
• 1 lemon
• ½ a bunch of fresh basil
• olive oil
• FRITTERS
• 250 g leftover roasted squash
• 250 g ricotta cheese
• ½ teaspoon ground allspice
• 2 large free-range eggs
• 2 tablespoons wholewheat self-raising flour
• ½ teaspoon baking powder

Recipe From

Jamie Magazine

By Jamie Oliver

Method

1. Chop all the tomatoes, some roughly and some finely so you've got a range of shapes and textures, then scrape into a bowl.
2. Deseed and finely slice the chilli and trim and finely chop the spring onion, then add to the bowl. Squeeze in half the lemon juice.
3. Pick and roughly chop the basil leaves, then add to the tomatoes along with a good pinch of sea salt, some black pepper and a drizzle of oil. Mix well.
4. Roughly chop the leftover squash, scrape into a large bowl, then add the ricotta, allspice and a pinch of salt and pepper.
5. Crack in the eggs and whisk to combine, then fold through the flour and baking powder.
6. Heat 1 tablespoon of oil in a non-stick frying pan over a medium heat, add 6 large spoonfuls of batter and fry for 3 to 4 minutes, or until golden and crisp on the bottom. Flip the fritters over and fry for a further 3 to 4 minutes, or until golden and cooked through.
7. Serve immediately with a generous dollop of tomato salsa, then repeat with the remaining batter.