Pumpkin Fritters with Crispy Tofu

Name: Pumpkin Fritters with Crispy Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 350g pumpkin ( I used Hokkaido); 200g potatoes; 250g canned corn; 1/2 onion; 130g flour (or gf flour/ oat flour); 1 tbsp ground flaxseed; 3 tbsp water; 2 Tsp veggie stock powder; salt & pepper to taste; 1/2 tsp turmeric powder; 1/2 tsp paprika powder; 1/2 tsp garlic powder; 1 tsp dried thyme

6 steps

Prep:10minCook:20min

Here is a healthy high-protein Meal Prep Idea for you Pumpkin Fritters with salad and crispy tofu!

Updated at: Thu, 17 Aug 2023 11:28:25 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories227.4 kcal (11%)

Total Fat1.5 g (2%)

Carbs49 g (19%)

Sugars3.6 g (4%)

Protein6.9 g (14%)

Sodium531.9 mg (27%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

350gpumpkin

I used Hokkaido

200gpotatoes

250gcanned corn

0.5onion

130gflour

or gf flour/ oat flour

1 Tbspground flaxseed

3 Tbspwater

2 Tspveggie stock powder

½ tspturmeric powder

½ tsppaprika powder

½ tspgarlic powder

1 tspdried thyme

Instructions

Step 1

Prepare the flax egg first by mixing together 1 tbsp ground flax with 3 tbsp water and set aside.

Step 2

Peel pumpkin and potatoes and grate with a kitchen grater. Chop onion into small pieces.

Step 3

Mix all ingredients including the flax egg together in a large bowl. Add the flour to the mixture to bind, adding enough so you can form patties with your hand. (Make your hands a little wet if it’s too sticky)

Step 4

Fry in a non-stick pan for about 10 minutes until golden brown on both sides.

Step 5

For the crispy tofu I simply mixed tofu cubes with spices, cornstarch, soy sauce and a little bit of sesame oil and air fried it for 10 min at 200*C/ 400*F.

Step 6

Serve with Salad and Yoghurt Dip.