These super simple pumpkin fritters are a nice change to your breakfast repotoire. I served mine with fried aubergine and roasted red peppers. They would also be great with some halloumi, a fried egg or bacon, or all 3!
1 food processor
1 lrg fry pan
1 small mixing bowl
Shopping list for 2 people
150g peeled weight pumpkin, any variety will work
1 large egg
1/2 tsp ground cumin
Salt & pepper
Glug of your oil of choice, I used ghee
3 tbsp yoghurt – use natural coconut yogurt to make it dairy free
Small bunch fresh mint
Squeeze of lemon juice
Salt & pepper to taste
Method to the madness
Cut your pumpkin into medium sized peices, suitable for your size of processor
Process the pumpkin until you get a rice like consistency
Mix the pumpkin with the cumin, egg, salt and pepper – you can use the processor bowl to mix it, saves washing up!
Heat the fry pan to a medium heat and add the oil
Spoon 1 tbsp of mixture per fritter into the pan and fry them until golden on both sides, mine took about 2-3 minutes each side
While the fritters are cooking, finely chop the mint. Mix the mint into the yogurt with a squeeze of lemon and some seasoning
Once the fritters are ready plate them up and top with yogurt. Serve as is or with your fav sides!