With Halloween almost upon us, I thought today it would be the best day to share with you a recipe that features (again) the star ingredient of the season, PUMPKIN!!
In this case a delicious one we had a couple of weeks ago for brunch in east London.
Asian style pumpkin fritters with lots of spices and avocado mash.
Great for breakfast or brunch, with healthy fats from the avocado, slow carbs and high in fiber, and if you make them like this, also very low in fat and quite calorie controlled!
This version is vegan but it was quite difficult to pan fry the batter, I think that adding a couple of whisked eggs to the mixture would help with the consistency.
It would also be great with a poached egg on top.
Ingredients (for 2 or 3 people)
350 grams of butternut squash or pumpkin
1 tsp of cumin
1 tsp of grated ginger
½ onion finely chopped
1 red chili
2 tbsp fresh chopped coriander
1 tbsp mustard with seeds
1 tbsp black sesame seeds
2 tbsp oat bran or oat flour
Salt & pepper
For the avocado mash…
To make these, boil the pumpkin until soft and add all the spices. Mash until everything is blended. Spray a non-sticky pan with extra virgin olive oil and when hot, add a dollop of the mixture, spread to form a 5 cm oblong fritter and let it cook for 3 to 5 minutes. With the help of a spatula, turn around and repeat. If your pan is big enough probably worth making 2 or 3 at the time.
It was delicious with a bit of Jalapeno Tabasco sauce too.
While they cook, you can mash in a bowl a whole ripe avocado with a dash of lemon juice and some salt (to your taste). Serve together with a slice of lemon and some salad.