Pumpkin & turkey rosti
Meat
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.

Notes:
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