Meatless Mondays just got a whole lot more exciting thanks to these easy, healthy (but more importantly) tasty Pumpkin, Haloumi, & Chickpea fritters! The cafe here at the Library, Bake & Brew, were kind enough to give us their recipe to share with you all. Happy cooking!

Ingredients:

1/4 Pumpkin, grated

200g Haloumi, grated

1/2 tin chickpeas, drained and rinsed

1 egg, lightly beaten

1 cup self-raising flour

Method:

1: Combine pumpkin, haloumi, chickpeas, flour, and egg in a bowl. Season with salt and pepper if you like.

2: Heat 2 tablespoons of oil in a non-stick frying pan over medium heat.

3: In batches of 3, spoon a heaped tablespoon of pumpkin mixture into the pan. Flatten slightly with a spatula. Cook for 3-4 minutes each side, until golden.

4: Serve with garden salad and capsicum mayo*, and drizzle patties with balsamic vinegar if you like.

*Capsicum mayo is a mix of capsicum puree and mayonnaise: you can buy capsicum puree and mayonnaise from groceries, or you can make them yourself.