Breakfast · Gluten Free · Main Meals · Recipes

Pumpkin fritters with minted yogurt 

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!

Equipment required 

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! 



2 thoughts on “Pumpkin fritters with minted yogurt 

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