Crispy basmati rice, roasted pumpkin and kasseri fritters with yogurt, lemon and toasted sage sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the pumpkin with 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, and the black pepper. Spread on a tray and roast for 20 minutes, until tender with lightly golden edges. Let it cool slightly.

2. 2

   2. Meanwhile, make the sauce. Heat a small skillet over medium heat and add 15 ml (1 tbsp) olive oil. Add the chopped sage and toast for 30 to 45 seconds, until fragrant but not burnt. Transfer to a bowl and mix with the Greek yogurt, lemon zest, lemon juice, honey, and 1 g (a pinch) of salt. Set aside.

3. 3

   3. In a large bowl, lightly mash the roasted pumpkin with a fork so some small chunks remain. Add the cooked basmati rice, grated kasseri cheese, chives, egg, rice flour, sweet paprika, garlic powder, and 3 g (1/2 tsp) salt. Mix well until you have a compact mixture that can be shaped by hand.

4. 4

   4. Shape 12 small fritters, pressing each portion firmly to compact it. If the mixture feels too loose, let it rest for 5 minutes so the rice flour can absorb moisture.

5. 5

   5. Pour the vegetable oil into a deep skillet or wide saucepan and heat it to 175 °C / 350 °F. Fry the fritters in batches of 3 or 4 pieces for 2 to 3 minutes per side, until deeply golden and crisp. Adjust the heat to keep the temperature steady.

6. 6

   6. Remove the fritters and place them on a rack or on paper towels. Add a final pinch of salt while still hot.

7. 7

   7. Serve the crispy basmati rice, roasted pumpkin, and kasseri fritters with the yogurt, lemon, and toasted sage sauce on the side or spooned over the top.