Sharon Wolff
INGREDIENTS
- 1 can pureed pumpkin
- 2 C flour (more if dough is sticky)
- 1 T curry powder
- 1 T thyme
- 1 T parsley
- 1/4 C chopped spinach
- Coconut oil for pan frying
- Swad Samosa Chutney sauce
DIRECTIONS
- Place pumpkin in large mixing bowl
- Combine dry ingredients in a separate bowl
- Gradually add dry mix to pumpkin
- Mix thoroughly, adding more flour if dough is sticky. Mixture will be thick.
- Heat oil and drop into oil. Flatten each patty with a wet spatula
- Flip when beginning to brown and press down with spatula to flatten
- Place on paper towels to drain
- Top with chutney sauce
VARIATIONS
- Change up the seasonings and dipping sauce to suit your preference
- Use pumpkin pie spices to make a sweeter version and dip with honey or maple syrup
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