Pumpkin And Lentil Fritters - cooking recipe

Ingredients

1 lb pumpkin, peeled and chopped
1/4 cup olive oil
1 None small leek, finely chopped
1 (14 oz) can lentils, drained
1/2 cup all purpose flour
1 large egg, lightly beaten
1 tbsp finely chopped tarragon
None None tomato chutney and salad, to serve

Preparation

Line a baking tray with parchment paper. Cook pumpkin in a large saucepan of boiling water, 10-15 minutes, until tender. Drain well. Return to saucepan and mash until smooth.
Heat 1 tbsp olive oil in a frying pan on medium. Saute leek, 3-5 minutes, until tender. Mix leek with mashed pumpkin, lentils, flour, egg and tarragon until well combined.
Heat 1 tbsp olive oil in a clean frying pan on medium. Add 1/4 cup of batter, flattening with spatula. Cook, 2-3 minutes each side, until cooked through and golden. Drain on paper towel and keep warm in a 250\u00b0F oven. Serve with tomato chutney and salad.