Recipe: Kokako's spiced squash and sultana fritters with eggplant relish

Kokako Cafe's spiced butternut squash and sultana fritters served with eggplant relish and green tomato and shaved fennel salad. Photo / Ted Baghurst

Be the master of summer entertaining with this delicious light lunch dish from Grey Lynn's Kokako Cafe.

Head chef Rohan Horner says the eggplant relish and the fritter batter can be made in advance and the green tomato and fennel salad add a fantastic crispness to provide balance to the sultanas and the slightly sweet eggplant relish. Bon apetit!

Serves 4

Eggplant relish
Can be made in advance and refrigerated but it should be served at room temperature.

• 1 large eggplant
• 1 onion
• 3 cloves garlic
• ½ tablespoon cooking salt
• ¼ cup olive oil
• 1 teaspoon ground cumin seeds
• 1 teaspoon ground coriander seeds
• ½ teaspoon ground chilli
• 2 large vine tomatoes
• 1 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• Ground pepper to taste

1. Dice eggplant into 1 cm pieces. Combine with finely sliced onion and garlic into a bowl. Sprinkle and toss with salt and leave allowing the salt to draw out any excess moisture and remove the eggplants natural bitterness.

2. Rinse the eggplant mix in a colander.

3. While this is draining heat the oil in a large heavy bottom pan. Add the salted eggplant, onions, and garlic and fry at a high heat until they are golden brown.

4. Add the ground spices and continue to fry for one minute.

5. Add diced tomatoes, vinegar and sugar and reduce the heat to low. Cook on a low heat for 10 minutes.

6. Remove from the heat and season with salt and pepper.

Spiced butternut squash and sultana fritters

• 1 small butternut squash (approx 400g)
• 1 brown onion
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ cup of sultanas
• 1 teaspoon baking powder
• 1 cup chickpea flour
• 3 eggs
• Salt and pepper
• 3 tablespoons vegetable oil for frying

1. In a large bowl peel and grate the pumpkin and combine with finely sliced onion and garlic.

2. Add remaining ingredients, mixing very well - don't be afraid to to get your hands in there and mix it all thoroughly. Allow the mix to sit for 20 minutes in the fridge before frying.

3. To fry: Heat oil in a non-stick frying pan to a medium heat. Fry off the pumpkin batter allowing two large or three small fritters per portion. Fry until golden brown on the bottom. Flip and continue to cook until golden on the other side.

To serve:

Green tomato and shaved fennel salad

• 2 large green tomatoes, thinly sliced
• ½ fennel bulb finely sliced
• ¼ chopped coriander leaves for garnish
• Squeeze of lemon juice
• Drizzle of olive oil

1. Fan thinly sliced green tomatoes and top with the fennel and chopped coriander.

2. Squeeze fresh lemon juice over the salad and a drizzle of olive oil.

3. Serve with your warm squash fritters and a generous tablespoon of the eggplant relish.

Get more info on Kokako here, or drop by their vegetarian cafe at 537 Great North Road, Grey Lynn. To make sure you're on the list for more recipes, sign up to our newsletter. We're also on Facebook and Twitter.