Serves: 4
Cooking time: 10 minutes
Refrigeration time: 1 hour
Ingredients:
1. 250g pumpkin, grated
2. 150g speck or bacon, (about 5 rashers) finely chopped
3. 2 Sunny Queen eggs
4. 50g fresh breadcrumbs
5. 1⁄4 cup of Parmesan
6. Small handful of pine nuts, roughly chopped
7. Salt and pepper
8. Olive oil for frying
Method:
1. In a large bowl, combine the pumpkin, bacon, eggs, bread crumbs, Parmesan, pine nuts and salt and pepper and combine really well with a spatula.
2. Line a baking tray with baking paper.
3. With your hands, make small walnut-size balls, then gently press down on them to make small patties. Refrigerate for 1 hour.
4. Heat oil in a large frying pan over medium heat. In batches cook the fritters for 5 minutes on each side. Drain on paper towelling and serve.
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