Thai Pumpkin Cous Cous Fritters are a lovely alternative to the usual fritters that we make. Served with a dollop of yoghurt these fritters are divine!
Method
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Heat oven to 200 degrees.
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Place pumpkin cubes on a baking tray drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes until brown.
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Bring water to the boil in saucepan, now add cous cous to boiled water and remove from heat with lid on saucepan.
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Let cous cous stand for 5 minutes (still with lid on), then separate with a fork. Remove lid & allow to cool slightly.
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Chop shallots and place in mixing bowl, add flour, thai seasoning and mix.
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Add eggs and mix. Add cous cous mix then pumpkin and gently toss through.
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Roll into 8 fritters.
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Heat oil over medium to high heat then add fritters turning once after 2-3 minutes when golden brown.
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Serve with a green salad and greek yoghurt as dipping sauce.
Recipe Hints and Tips:
- Thai Pumpkiin Cous Cous Fritters are suitable for freezing for up to 2 months, either cooked or uncooked.
- Keep refrigerated for 4 days once cooked. They can be made 1 day in advanced if kept refrigerated.
