Recipe: Sweetcorn and Pumpkin Fritters

A great South African staple – one way of getting yellow veggies down the hatch

• 1 tin of 250g of cooked sweetcorn (not creamed)
• 300g of cubed and steamed pumpkin (reserve the water for steaming)
• 1 tablespoon of cornflour
• ½ teaspoon of ground cinnamon
• 1 tablespoon of sugar, xylitol or fructose
• 1 pinch of salt

Reserved water from steaming pumpkin

Chickpea flour on standby if the mixture is too runny

Mix the veg, cornflour, cinnamon, sugar and salt in a large mixing bowl, adding the reserved water if the mixture is too dry or not bonding.  It should form a stiff paste – you may want to blend the mix lightly with a hand-held blender to break up the kernels.

Form the mixture into patties and shallow-fry in hot oil for 2 minutes a side or until a crisp crust has formed.

Recipe from “More Allergen-Free Recipes for the Whole Family” By Sylvie Hurford