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1 onion, finely chopped
2 carrots, finely chopped
2 courgettes, diced
2 cups pumpkin, diced
4 Tbsp olive oil
500g kale and spinach (fresh or frozen), blanched, drained, squeezed and chopped
½ cup grated Grana Padano (or parmesan)
½ cup toasted pinenuts
2 cups cooked quinoa
200g crumbled feta
1 beaten egg
salt and pepper
Prepare pumpkin and carrots, sprinkle with olive oil, season and roast at 175degC until cooked. Allow to cool.
In a pan, saute the onions in oil until golden. Add the courgettes. Cook for a further five minutes, then add to roast vegetables.
Add all other ingredients and combine gently. At this stage, feel free to experiment: try adding herbs or something else you have on hand.
Place a greased circular shape on to a roasting tray and form the round fritters, then bake in the oven at 175degC for 12 minutes.
Serve with your favourite relish or chutney and a fresh salad.
Odelay makes the fritters with a higher ratio of kale during the warmer months when it is flourishing in the cafe's garden.
Recipe provided by Odelay, Queenstown. Recipe requested by Melanie Mackenzie.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.