PUMPKIN SAMOSA FRITTERS

PREP + COOK TIME 30 MINUTES SERVES 2

200g butternut pumpkin, chopped

coarsely

½ x 250g packet 90-second microwave

brown rice, uncooked

¼ cup (30g) frozen peas

1 small carrot (70g), grated coarsely 2 teaspoons mild curry powder 1 teaspoon finely grated fresh ginger

1/3 cup (25g) dried breadcrumbs 2 tablespoons vegetable oil

1/3 cup (95g) greek-style natural

yoghurt

2 tablespoons hot lime pickle 2 tablespoons fresh mint leaves

1 Cook pumpkin in a medium saucepan of boiling water until tender. Drain, return to the pan; mash until smooth. Stir rice, peas, carrot, curry powder, ginger and breadcrumbs into pumpkin. Season.

2 Using oiled hands, form 6 x ¼ cups of mixture into patties. Heat oil in a large frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden.

3 Serve with yoghurt, pickle and mint leaves. Accompany with a spinach and tomato salad, if you like. Use ready-chopped pumpkin available from supermarkets and some greengrocers to save time. You could also microwave the pumpkin. The mixture is quite soft so, if time permits, place the patties into the freezer for 10 minutes to firm them before cooking.