Step 1

Fill a medium sized saucepan to be 1/3 high with water and bring to the boil. Add the pumpkin and boil on a medium heat until just soft, 8-10 minutes.

Step 2

Drain and pat dry really well with kitchen paper to remove excess water (it’s ok to squish a bit when drying). Place back in the saucepan.

Step 3

Mash the pumpkin using an immersion stick blender or potato masher until well mashed with no large clumps. Add the curry powder, salt, paprika, green onions and cilantro. Gradually add the flour while mixing. Sprinkle in the baking powder and mix with a spoon to combine. (The mix will be a little sticky but don’t worry).

Step 4

Drizzle a non-stick skillet with olive oil and bring to medium-high heat.

Step 5

Oil your hands well. (This is essential to shape the fritters and stop the dough sticking to your hands. Alternatively you can wet them with water). Split the mix into 6, shaping each into a round fritter shape about 1 cm thick. Repeat for all 6 fritters, oiling your hands again between each one.

Step 6

Add the fritters to the hot oiled pan (work in batches) and cook until golden browned, about 3 minutes. Flip and cook the other side until golden brown, another 2-3 minutes.

Step 7

Place the fritters on a piece of kitchen towel on a cooling rack and repeat the frying step with the rest of the batter.

Step 8

Serve the fritters with the lemony yogurt dressing, optional to sprinkle with fresh cilantro.

Step 9

Add the coconut yogurt, green onion, cilantro, and lemon juice to a small mixing bowl. Whisk with a fork to combine.