Amanda Laird: Chickpea fritters with yoghurt and mint

Chickpea fritters with yoghurt and mint. Photo / Babiche Martens

Makes 12 fritters

2 cups chopped pumpkin
2 Tbs olive oil
salt and freshly ground black pepper
2 tsp brown sugar
1/2 teaspoon freshly grated nutmeg
2 cups of cooked chickpeas either soaked overnight then boiled until tender, or use drained tinned chickpeas
1 Tbs plain flour
3 eggs, separated
olive oil for frying
Yoghurt and fresh mint leaves to serve

1 Preheat the oven to 200C. Toss the pumpkin with the oil, seasoning, sugar and nutmeg then put into a baking dish and cook for 40 minutes or until completely soft.

2 Mash the cooked chickpeas together with the pumpkin. Add the flour and egg yolks, season then stir to combine.

3 Beat the egg whites until stiff then fold through the chickpea mixture.

4 Heat a fry pan, add the oil and fry spoonfuls of the fritters for 2-3 minutes on each side or until golden.

5 Serve the fritters with yoghurt and fresh mint leaves.