This recipe was inspired by eating at a local cafe. Topping the fritters with the avocado mash and salsa really adds to the beautiful flavours of the whole dish.

Serves 4–6

500 g pumpkin
170 g quinoa
1 Litre water
3 small spring onions, finely chopped
1/3 bunch parsley, finely chopped
½ cup freshly grated parmesan
2 eggs
1 teaspoon salt
freshly ground black pepper
coconut oil for frying

1. Scoop the seeds from the pumpkin but leave the skin on and roast in a medium oven for around 30–40 minutes, until soft when pierced with a skewer. If you are short of time, just steam the pumpkin with skin off.

2. Meanwhile, add water to a saucepan and heat. Once rolling boil add the thoroughly rinsed quinoa. Cook for 20 minutes or until cooked. Rinse with warm water. Leave to cool.

3. Peel the skin from the pumpkin, put the flesh in a large mixing bowl and mash with a fork. Add the quinoa, onion, parsley, parmesan, eggs, salt and pepper and mix well. Taste the mixture and add more salt if needed.

4. Heat a splash of coconut oil in a frying pan over medium heat. When hot, add mounded tablespoons of the mixture to the pan to make patties, smoothing out the sides and tops of each one.

5. Fry for around 4 minutes, until a golden crust has formed, then flip and cook the other side. Remove the patties to a plate and continue cooking more patties in batches, adding more oil to the pan as you go.

TIP: To serve top with avocado mash, sprinkle with rocket and tomato/onion/cucumber salsa.

Avocado mash: 2-3 avocadoes (small),  peeled and mashed with a fork, 2 cloves garlic crushed, 2-3 limes, juiced, salt & pepper. Combine together with a fork.

Salsa: 1 medium red onion, peeled & diced, 1-2 Lebanese cucumbers, finely diced, 1 large tomato, finely chopped. Combine together and add 2 tablespoon red wine vinegar & 4 tablespoons olive or macadamia oil.