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500 g pumpkin, diced
2 extra large eggs
250 ml flour
5 ml baking powder
2 ml salt
Oil for frying
1 x tub of LANCEWOOD® Jalapeño Chutney or Sweet Red Pepper DIP&TOP™
Cook the pumpkin in salted water until soft. Drain well and mash to a puree. Beat the eggs and add to pumpkin mixture. Mix well. Sift the flour, baking powder and salt together and add to the pumpkin mixture. Mix well. Heat a little oil in a pan and fry tablespoons of the mixture until golden on the one side. Flip over and fry until golden on the other side. Drain on absorbent paper.
Serve with your choice of dip together with a sprinkling of coriander and a wedge of lime.
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