Total time: 10
250 g pumpkin, grated
50g fresh breadcrumbs
¼ cup Parmesan
Small handful of pine nuts, roughly chopped
Salt and pepper
Olive oil for frying
1. In a large bowl, combine the pumpkin, eggs, bread crumbs, Parmesan, pine nuts, salt and pepper and combine really well with a spatula.
2. Line a baking tray with baking paper. With your hands, make small walnut-size balls from the mixture, then gently press down on them to make small patties. Refrigerate for 1 hour.
4. Heat oil in a large frying pan over medium heat. In batches cook the fritters for 5 minutes on each side. Drain on paper towelling and serve.
Recipe from Sunny Queen Farms.