Pumpkin fritters are a very popular dish in South Africa and it’s not surprising why – they quick and simple to make and are very moreish! Here’s a vegan version of this much-loved dish…

You’ll need:

400g oven-roasted pumpkin
¼ cup almond milk or soya milk
1 cup cornstarch (cornflour)
1 tablespoon cinnamon
1 teaspoon baking powder

Here’s how:

  1. Put the cooked pumpkin into a bowl and mix with sifted cornflour, baking powder and cinnamon.
  2. Add almond/soya milk to form a thick, smooth paste.
  3. Spoon the mix into the pan and fry like a pancake; when bubbles form on top of the mix flip the fritter over and fry until golden.
  4. Drain and cool for 5 minutes, then eat!

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