1kg pumpkin, chopped into 1.5cm cubes and roasted or steamed till cooked through
2 cloves garlic, crushed
Small knob of fresh ginger, finely grated
small bunch fresh coriander, roughly chopped
1 Tbsp coriander seeds, toasted, crushed in a pestle, mortar
1 Tbsp cumin seeds, toasted, crushed in a pestle, mortar
1 tsp ground turmeric
2 shallots, finely chopped
1 lemon, juice
150g plain or gram flour
4 eggs, beaten
sunflower oil
300g Greek yoghurt
salt and freshly ground pepper to taste


Put the yoghurt in a bowl and whisk well, set aside.
Toss the cubed pumpkin in a little olive oil, salt and pepper and roast in a medium to hot oven till cooked through and a little caramelised (around 20 mins).
Set aside to cool a little.
Heat a little oil in a pan and fry the shallots, ginger and garlic over a medium heat for 3 minutes. Now add the toasted and ground spices and fry for another 2 minutes, then transfer to a large bowl.
Put the flour, chopped coriander, eggs, salt and pepper into the bowl with the shallot/spice mix, lemon juice and whisk into a batter.
When the mixture is smooth, add the warm pumpkin.
Pour oil into a pan – 1.5cm depth – and heat.
When hot, spoon in a test portion of the batter mixture and cook for around 2-3 mins on both sides until golden.
Drain on some kitchen paper and then eat with some yoghurt to test the seasoning – this mix does take a lot of salt.
Once happy with the seasoning, continue frying, adding portions of the batter mixture, around 2 tablespoons per fritter, to the pan.
Fry in small batches, controlling oil temperature so the fritters cook but don’t burn. They should take 2-3 minutes on each side.
Remove from pan and drain on a kitchen paper. Serve with yoghurt and coriander. 


 Thanks to ROSEDALE ORCHARD for providing the pumpkin, and to JANEFIELD HYDROPONICS for the coriander used in the demonstration.

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