Pumpkin Fritters

One of the things we love doing in our kitchen is inventing recipes with whatever ingredients we have at hand. I must say Fabiana is particularly gifted for that - give her a peanut and a slice of ham and she turns into Mac Gyver!! We never throw anything out - we always try to use everything from our fridge combined with staple foods from our cupboards.
Last night, we did just that... Gabriel went to Borough market over the weekend and brought back a beautiful (but huge) pumpkin. We decided to make Pumpkin Fritters - you can try it at home, it's very easy and delicious.

Our 5 kg pumpkin!

Ingredients

2 cups of pumpkin puree
1/2 cup of rice
1 onion
1 chili
1/2 grated courgette
50g goat cheese
2 eggs
2 tablespoons olive oil
1/2 cup of flour
fresh parsley (handful)
pumpkin seeds (handful)

The ingredients

Preparation

1) Start by boiling 2 cups of pumpkin for about 15 mins until it gets soft. In the mean time, cook 1/2 cup of rice. These should take about the same time to cook.
2) While the pumpkin and rice are cooking, chop the onion, chili and parsley, then grate the courgette and toss everything in a large bowl.
3) Mash the pumpkin, add the rice and mix with the rest of the ingredients along with the goat cheese and the pumpkin seeds.
4) Add 2 eggs and a hanful of flour - this will thicken the dough and help it stay together while it fries. Season with salt and pepper and start cooking.

Tip: We cooked these in olive oil because we didn't deep-fry them - and you can make the fritters into any shape and size you like.

All the ingredients are mixed into a large bowl

Serve with a fresh peppery rocket salad and a glass of red wine.

Our improvised pumpkin fritters - served with rocket leaves