pumpkin, spinach and cheese fritters

2 hungry people
preparation time
10 minutes
cooking time
10 minutes


  • 1 1/2 cups packed grated pumpkin
  • 2 cubes frozen spinach or 1/3 cup of packed fresh spinach, finely chopped
  • 3 heaped tablespoons besan flour
  • 1/3 cup crumbled goat feta or grated pecorino (optional)
  • salt and pepper to taste
  • For serving:
  • smoked salmon, avocado n chutney
  • prosciutto and poached eggs


In a bowl combine all the ingredients and mix well. Heat a fry pan and add a dash of unrefined rice brain oil or coconut oil. Add a good 2 dessertspoons of the mixture into the pan. Repeat until all the mixture has been used up.

Cook the fritters till bubbling and browning underneath then flip over and repeat. You may need to turn the heat down after a little so the pumpkin has time to soften without the fritters burning.

Serve the fritters topped with your choice of the above toppings whilst still warm.