PUMPKIN AND LENTIL FRITTERS

Steps:

• Cook the pumpkin in a large pot of boiling water for 10-15 minutes, until tender, drain well, return to the pot and mash the pumpkin thoroughly.
• Remove the outer leaves from the leek, wash all the leaves thoroughly, pat with a paper towel to remove excess water and finely chop.
• Peel garlic cloves, crush and finely chop.
• Thoroughly drain the lentils.
• Finely chop the tarragon.
• Heat one tablespoon of olive oil over a medium heat, in a sauté pan, and sauté the finely chopped garlic and leek until tender.
• Transfer the garlic and leek to kitchen paper to drain excess oil.
• Mix the garlic and leek with the mashed pumpkin, lentils, flour, egg and tarragon until well combined.
• Heat one tablespoon of olive oil over a medium heat in the sauté pan.
• Add 1/4 cupfuls of the pumpkin/lentil batter to the pan and flatten with a spatula.
• Cook for 2-3 minutes on each side, until cooked through and golden. You should get 8 fritters from the batter.
• Drain the fritters on kitchen paper and, if not needed immediately, keep them warm in a 120ºC oven.
• Serve the fritters with tzatziki or your favourite vegetable chutney and a salad.