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Ginger goes so well in Asian cuisine so we decided again to bring east and west together in this recipe for pumpkin fritters with noodles and ginger sweet chili sauce. This recipe is full of fiber and free from refined carbohydrates thanks to the oat flour. The sweetness of the butternut squash and corn complement the ginger and brings out the flavor of the mint, cinnamon and curry powder. The addition of coconut milk makes these pumpkin fritters deliciously creamy and a good contrast to the sweet tang of the ginger sweet chili sauce.
Butternut squash goes by many different names and is sometimes referred to as winter squash or even butternut pumpkin in Australia, as it is similar in taste and color. However butternut squash is in fact a fruit! This gourd is full of vitamin A, one cup containing almost 500% of your recommended dietary intake. Butternut squash is also high in fiber, potassium and magnesium. Like most vegetables, it contains no fat or salt, making it a healthy and delicious choice. This recipe for pumpkin fritters with noodles and ginger sweet chili sauce perfectly brings out the sweetness of the butternut squash.
Ginger is a spice that is full of antioxidants and boasts superfood powers. Ginger is anti-inflammatory. Gingerol, which gives ginger its kick, comes from the same family as Capsaicin and Piperine has been shown to kill cancer cells. Check out our infographic on the health benefits of ginger to learn more!
The noodles add a cool and refreshing element to this dish and the chewiness of the rice noodles brings an additional textural element to this recipe for pumpkin fritters with noodles and ginger sweet chili sauce.