80 Calories 6 Ingredients 10 Minutes 6 Servings
This recipe also works well with carrots and parsnips. They are fast and simple to make, and delicious. They are crispy on the outside and soft in the middle. Serve them with a spoonful of coconut yogurt or just scatter them with some fresh coriander.
400g raw pumpkin (alternatively carrots and parsnips)
100g chick pea flour (gram or besan flour)
2 teaspoons of your favourite curry powder
a pinch of salt
2-3 tbs water
2 tbs oil for frying
Grate the pumpkin coarsely into a bowl.
Mix in the salt and curry powder.
Stir in the chick pea flour. It will be a little dry, so add the water a tablespoon at a time until the mixture just sticks together. It shouldn’t be wet.
Heat the oil in a frying pan, turn the heat down to low.
Add 2 tablespoons of mixture for each patty to the pan and neaten and shape into patties and loosen from the bottom so they don’t stick.
Allow to fry on that side for 2 minutes, and then carefully flip and cook on the other side for another 2-3 minutes.
Drain on paper to remove any excess oil.