This recipe is inspired by a recipe from Maria Engbjerg that was published on One Green Planet. We love to experiment with vegetables and always try to create new versions of yummy burgers. The original recipe is 100% vegan, but we gave it our own little twist and created a delicious vegetarian version.
These pumpkin fritters have similarities with the broccoli mushroom burgers, that are an absolute hit. Because of the sweet taste of pumpkin and butternut squash, these fritters are more sweet. They have the same bite as the Swiss potato fritter, rösti. The turmeric and kerrie powder added to the mixture create a savory taste that makes these fritters dangerously good!
The turmeric mushroom mayonaise is the perfect add to this dish. When cooking we always look for herbs and spices that can make a difference in flavor and can add extra nutritions to a dish. The turmeric adds a peppery and earthy taste and a yellow color to the mayonaise. The coriander adds a bit of green and mostly freshness. Both have an anti-inflammatory character and contain lots of antioxidants that can boost your immunity.
Together it makes the ideal vegetarian burger, that you can put between a soft burger bread. If you’re not in the mood for bread just eat them with a simple green salad.
Pumpkin Fritters with Turmeric Mushroom Mayonaise
- 1 butternut squash chopped thinly
- 300 gram pumpkin chopped thinly
- 1 egg or use a vegan substitute
- 2 branches of rosemary
- 1 spring onion
- 1 tsp turmeric
- 1 tsp kerrie powder
- sea salt
- 1 cup flour
- olive oil
For the turmeric mushroom mayonaise
- 2 tbsp mayonaise
- 2 tsp turmeric
- 300 gram mushrooms chopped
- 1 tsp white vinegar
- pepper and salt
- fresh chopped coriander or parsley
- squeeze of lemon
- Cut the pumpkin and butternut squash into big chunks and add them to a pot with boiled water to soften. Don't cook them too soft, but just a little bit to make it easier to cut them into thin slices. Meanwhile start cutting the spring onion, the rosemary and the mushrooms.
- Check with a fork if the pumpkin and butternut squash got soft enough and take them from the pot to your cutting board. Let it cool down a little bit. Cut them into French Fries size and add to a big bowl.
- Line a baking sheet with parchment paper. Add the spring onions, eggs, rosemary, spices, pepper and salt and flour to the bowl.
- Mix it all well together with clean hands. Make 8 round shaped fritters and add them one by one to the baking sheet. If the mixture doesn't stick enough, you could add a bit more flour.
- Use a big skillet, preferably a cast iron skillet. If you have two skillets, use two so you'll be able to fry them all in one batch. Add a generous amount of olive oil (or any other oil you prefer to fry with) to the skillet so the fritters can sit in it for 1/4. Fry them until light brown on both sides. Meanwhile pre-heat the oven for 180 °C.
- This step is not necessarily needed, if you prefer you can also only fry them, just leave them a little bit longer in the skillets to make them crispy. We prefer to finish the fritters in the oven, this way they will taste less oily and the oven will create a perfect crisp. Line the baking sheet with a new clean parchment paper. Transfer the fritters back to the baking sheet and add to the oven to bake for 10 more minutes.
Turmeric Mushroom Mayonaise
- Assemble the mushrooms, mayonaise, turmeric, pepper, salt and chopped coriander to a bowl and mix well. Add one squeeze of lemon and mix again. Taste if it's to your preference, you can play with the spices, lemon and pepper and salt.
- Serve with a green salad, the turmeric mushroom mayonaise on top. These fritters also make a perfect vegetarian/ vegan burger. They taste amazing in between fresh bread!