Pumpkin & turkey rosti

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Little pumpkin & turkey rostis spiced with cinnamon, served with an apple and beetroot salad and a yoghurt mustard sauce for dipping.

Gluten friendly option - panko is replaced with quinoa flakes.
1. Set oven to 220°C. Peel and grate pumpkin to yield 4 cups (see notes). Slice spring onions and dice turkey. Place into a mixing bowl with 2 eggs, panko crumbs, 1 tsp cinnamon, salt and pepper. Mix well.

2. Line a large oven tray and add 1/2 cupfuls of pumpkin mixture to tray, flatten (1-2 cm) using oiled hands. Bake in oven for 15 minutes.

3. Chop lettuce and spinach leaves. Slice cucumbers and apple, wedge beetroot. Pick mint leaves. Toss together in a serving bowl and scatter over cashews. Dress the salad if you prefer.

4. Stir to combine yoghurt, 1 tsp mustard, 1/2 tsp honey, 1/2 tbsp olive oil and 1 crushed garlic clove (small). Season to taste with salt and pepper.

5. Serve rosti with salad and sauce for dipping.

If you have leftover pumpkin, reserve for the beef curry (see notes section on recipe).

Perfect lunch box food if you have leftovers!

Alternatively cook rosti in a frypan with oil for a crispier finish.

Gluten friendly option - panko is replaced with quinoa flakes.
butternut pumpkin 1
spring onions 1/4 bunch
turkey 1 packet
panko crumbs 50g
baby cos lettuce 1
baby spinach 1/2 bag
baby cucumbers 1/2 punnet
green apple 1
beetroot (cooked) 1 packet
mint 1/2 bunch
cashew nuts 1/2 packet (50g)
natural yoghurt 1/2 cup
garlic 1 clove

From your pantry:
olive oil, salt, pepper, ground cinnamon, eggs (2), mustard (seeded), honey