Calories: 80 calories per fritter
1x cups Alfalfa sprouts
1x medium tomato, diced
¼ yellow pepper, diced
Calories: 51 calories
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