Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad

Photo: Annabelle Breakey; Styling: Karen Shinto

These little cakes are a snap to make and, with the salad, create a great vegetarian entrée for fall.

Yield: 4 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 435
  • Calories from fat: 63%
  • Protein: 11g
  • Fat: 31g
  • Saturated fat: 3.8g
  • Carbohydrate: 35g
  • Fiber: 9.7g
  • Sodium: 454mg
  • Cholesterol: 54mg

Ingredients

  • 1/3 cup blanched hazelnuts
  • 8 ounces cubed butternut squash
  • 2 slices whole-wheat bread
  • 1 can (14 oz.) chickpeas (garbanzos), drained
  • 1 arge egg
  • 2 tablespoons flour
  • 1 teaspoon chopped fresh sage leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red chile flakes
  • 6 tablespoons olive oil, divided
  • 4 cups mixed winter greens such as radicchio and escarole
  • 1 tablespoon tablespoon lemon juice

Preparation

  1. 1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet until browned and fragrant, 5 to 8 minutes.
  2. 2. Put squash in a microwave-safe container with 1/4 cup water and cover with plastic wrap. Cook on high until squash is tender when pierced, about 3 minutes. Drain.
  3. 3. Pulse bread in a food processor until fine crumbs form. Add squash and chickpeas and pulse until slightly chunky. Add egg, flour, sage, salt, pepper, and chile flakes. Pulse just until blended.
  4. 4. Heat 3 tbsp. oil in a large frying pan over high heat. Drop 1/4-cup portions of squash mixture into oil, making a few fritters at a time, and cook, turning once, until golden brown, about 3 minutes on each side. Transfer to a platter.
  5. 5. Toss greens with remaining 3 tbsp. oil, the lemon juice, and hazelnuts. Serve squash fritters with salad.
  6.  
Note:

Note: Nutritional analysis is per serving.

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