Pumpkin Fritters - cooking recipe

Ingredients

1 2/3 lbs pumpkin, peeled, de-seeded and chopped
2 None potatoes, peeled and chopped
2 tbsp butter
1 None onion, finely chopped
2 tsp curry powder
1 oz fresh breadcrumbs
2.5 oz frozen peas, thawed
1/4 cup parsley, chopped
1.5 oz pepitas (pumpkin seeds), roughly chopped
None None Oil for shallow frying
None None Salad greens, to serve
None None Hummus, to serve
None None Lemon wedges, to serve

Preparation

Cook pumpkin and potato in a saucepan of boiling water 10-12 minutes, until just tender. Drain. Return to saucepan. Stir over low heat 1-2 minutes. Transfer to a bowl.
Melt butter in a frying pan on medium. Saute onion 3-4 minutes, until tender. Add curry and cook, stirring, 1 minute. Transfer to bowl with pumpkin mixture, breadcrumbs, peas and parsley. Season to taste. Mix well.
Form mixture into 12 patties, about 2 inches each. Coat in pepitas. Chill 20 minutes.
Heat oil in frying pan on high. Cook patties in 2 batches, 3-4 minutes each side, until golden. Drain on paper towel. Serve with salad, hummus and lemon wedges.