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Oct 07

Pumpkin Fritters with Sprouting Salad

Ingredients: (makes 4 muffins)
2x cups pumpkin, mashed
2x tsp. baking powder
1x egg, beaten
½ cup flour
Pinch of: salt, cinnamon, paprika, jeera seeds (cumin)

Calories: 80 calories per fritter

Side ingredients:
1x cups Alfalfa sprouts
1x medium tomato, diced
¼ yellow pepper, diced
Balsamic vinegar

Calories: 51 calories

Method:
Pre-head your oven to 180°C and grease a muffin tray with either butter, or use and oil based spray like “spray and cook”

Place your pumpkin, baking powder, egg, flour, salt, cinnamon, paprika and cumin seeds in a mixing bowl and mix well. You are looking for a firm texture, so if yours is a bit wet, add more flour, and if too dry, add a splash of milk.

Spoon your mixture into your muffin tray and bake for 30-40mins. You will know if they are done after you perform the knife trick – pierce a fritter and if your knife returns clean your fritters are ready, if not, put back in the oven and cook for a further 10mins.

Serve with a side of sprouting salad:
Plate your sprouts and sprinkle over the diced tomato, yellow pepper and a splash of balsamic vinegar