Step 1

Preheat oven to 230C/210C fan-forced. Line 2 large baking trays with baking paper.

Step 2

Place pumpkin and 3 unpeeled garlic cloves on 1 prepared tray. Drizzle with oil. Season well with salt and pepper. Roast for 40 minutes or until pumpkin is just tender. Set aside to cool slightly.

Step 3

Meanwhile, peel and crush remaining 2 garlic cloves. Place zucchini, cabbage, crushed garlic, fetta, ricotta, flour, egg and dill in a large bowl. Stir until well combined. Using 1⁄4 cup at a time, spoon mixture, 5cm apart, on remaining prepared tray to make 12 fritters. Using the back of a spoon, slightly flatten. Spray with oil. Bake for 30 minutes or until golden and tender. Stand for 5 minutes on trays.

Step 4

Squeeze roasted garlic from skins and place with pumpkin in a bowl. Mash until almost smooth. Stir in buttermilk. Season with salt and pepper. Cover to keep warm.

Step 5

Sprinkle fritters with extra dill and lemon zest. Serve with mash and beans.