Name: Pumpkin and chickpea fritters
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400 gram can chickpeas, rinsed, drained and mashed; 400 gram peeled pumpkin, grated; 2 spring onions, finely chopped; 1/2 cup coriander leaves, roughly chopped; 1 tablespoon flour; 2 eggs, lightly beaten; 1 tablespoon sweet chilli sauce; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; salt and freshly ground black pepper; oil for frying; natural yoghurt with chopped mint to serve

Pumpkin and chickpea fritters

Searching for a quick, easy and budget-friendly recipe? These pumpkin and chickpea fritters are not only economical and healthy, they're also damn delicious!

This recipe first appeared in Food magazine issue 76.

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Ingredients

400 gram can chickpeas, rinsed, drained and mashed

400 gram peeled pumpkin, grated

2 spring onions, finely chopped

1/2 cup coriander leaves, roughly chopped

1 tablespoon flour

2 eggs, lightly beaten

1 tablespoon sweet chilli sauce

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

salt and freshly ground black pepper

oil for frying

natural yoghurt with chopped mint to serve

Method

1.Place the mashed chickpeas in a bowl with the grated pumpkin, spring onions, coriander, flour, eggs, sweet chilli sauce and ground spices. Mix until the fritter batter is well combined and season to taste.

2.Heat a little oil in a non-stick frying pan over a medium-high heat. Place quarter-cup portions of the fritter mixture in the pan, pressing them down with a spatula to flatten them a little.

3.Cook the fritters for 3 minutes on each side, or until they are golden brown. Serve the fritters hot with a dollop of the natural yoghurt mixed with chopped mint.

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