Pumpkin and Parsley Puffs

Make use of parsley scraps and any leftover mashed pumpkin with this little fritter recipe.

They turned out to be quite yummy and would be a good quick snack for children. Here’s the recipe for anyone who would like it.

Pumpkin and Parsley Puffs

1 egg, lightly beaten
½ cup self raising flour
½ cup mashed cooked pumpkin
2 tablespoons finely chopped parsley
2 tablespoons chopped baby spinach leaves
2 tablespoons finely grated cheese
¼ to ½ teaspoon salt

Whisk all ingredients together until well combined, then shallow fry small tablespoons of mixture in a little oil (over medium heat) until golden on one side, then flip over and cook on the other.

Drain on crumpled paper towel for a minute before serving.

I just served these with other vegetables and a casserole, but they are tasty enough just on their own as a quick snack, maybe with an egg on the side. Plus bacon even better, yum.

Oh yes, the recipe makes 8 to 10 puffs, very economical.