Pumpkin samosa fritters

SERVES 4 PREP AND COOK TIME 30 MINUTES 400g peeled butternut pumpkin, chopped coarsely

250g packet microwave brown rice

½ cup (60g) frozen peas

2 medium carrots (150g), grated coarsely

2 teaspoons curry powder 2 teaspoons grated fresh ginger

⅔ cup (50g) dried breadcrumbs 1 egg

⅓ cup (60ml) extra virgin olive oil 2 tablespoons Mrs Bridges Caramelised onion & garlic chutney available from Myer

⅔ cup (190g) Greek-style yoghurt 2 tablespoons fresh mint leaves

1 Steam or microwave pumpkin until tender. Drain and mash until smooth in a large bowl. Stir rice, peas, carrot, curry powder, ginger, breadcrumbs and egg into the pumpkin. Season well with salt and freshly ground black pepper.

2 Using oiled hands, form 12 x ¼ cups of mixture into patties.

3 Heat oil in a large non-stick frying pan over medium high heat. Cook patties, in batches, for 3 minutes each side or until golden. Scatter with mint leaves.

4 Swirl caramelised onion chutney through yogurt and accompany with a spinach and tomato salad, if liked. Fritters suitable to freeze. Not suitable to microwave.

The mixture is quite soft so, if time permits, place the patties on a tray in the freezer for 10 minutes to firm before frying.