Name: Spicy pumpkin and coriander fritters
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 500g butternut pumpkin, peeled, cubed; 1 small red onion, finely chopped; 2.50 gm ground cumin; 1 tsp ground coriander; 1 tsp brown mustard seeds; 82.50 ml chopped fresh coriander leaves; 40.00 ml plain flour; fresh coriander leaves, to serve; 99.00 gm self-raising flour; 2 eggs; 128.75 gm milk

Spicy pumpkin and coriander fritters

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Ingredients:

500g butternut pumpkin, peeled, cubed
1 small red onion, finely chopped
2.50 gm ground cumin
1 tsp ground coriander
1 tsp brown mustard seeds
82.50 ml chopped fresh coriander leaves
40.00 ml plain flour
fresh coriander leaves, to serve
99.00 gm self-raising flour
128.75 gm milk

Instructions:

Boil pumpkin in a saucepan for 8 to 10 minutes until tender. Drain and mash until smooth.
Prepare the batter by sifting flour into a bowl, creating a well in the center. In a separate container, whisk together milk and eggs, then pour the mixture into the flour. Whisk until smooth before adding pumpkin, onion, cumin, ground coriander, mustard, and coriander leaves. Stir until well combined.
1. Heat a generous drizzle of oil in a frying pan over medium heat. Form the fritters using heaped tablespoonfuls of mixture, and cook 4 at a time for 3 minutes per side until beautifully golden and cooked through. Repeat until you have 16 delicious fritters. Garnish with fresh coriander before serving.

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