Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
500 g pumpkin, diced
2 extra large eggs
250 ml flour
5 ml baking powder
2 ml salt
Oil for frying
1 x 175 g LANCEWOOD® Dip & Top Sweet Red Pepper or Jalapeño Chutney
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 Sweet Red Pepper or Jalapeño Chutney Dip & Top, a sprinkling of coriander and a wedge of lime.
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: