1 cup roasted pumpkin, mashed
1 garlic clove, finely diced
2 free range eggs, lightly beaten
1 large handful fresh coriander, roughly chopped
1 spring onion, finely chopped
1/4 cup good quality crunchy peanut butter (I used Pic's)
1/4 cup coconut cream
zest of 1 lime
2/3 cup ground almonds
1 heaped tablespoon buckwheat flour (could also also use spelt flour or regular wheat flour)
Dried chilli flakes, sea salt and cracked pepper to season
coconut oil or ghee for frying
To serve: lime wedges, greek yoghurt (optional) additional chopped spring onion and coriander
Combine all ingredients in a large bowl and mix well. Season with salt and pepper and a generous dash of dried chilli flakes.
Heat coconut oil or ghee in a sauté pan over a medium heat. Fry dessertspoons of batter for 2-3 minutes on each side, turning the heat down if the fritters are colouring too quickly.
Fritters can be served immediately or enjoyed at room temperature. Will last two days in the fridge.
Makes 8-10 fritters. (Double the recipe to feed a crowd and adjust the amount of chilli to suit your preferences.)