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!
1/4 Pumpkin, grated
200g Haloumi, grated
1/2 tin chickpeas, drained and rinsed
1 egg, lightly beaten
1 cup self-raising flour
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.