Pumpkin Feta Fritters
- 1/4 butternut pumpkin
- 1 carrot
- 50gm feta cheese cubed
- 1/4 cup coconut cream
- 1/2 tsp cinnamon
- 1/2 cup ground flaxseed
- 1 tsp agave nectar
- Wright Sprouts Raw Energy Schmogle (Pumpkin & Sunflower sprouts)
Peel and grate the pumpkin and carrot and put in the blender or food processor with the cinnamon and coconut cream, pulse blend to combine to make a creamy paste.
Transfer this to a bowl and fold through the ground flaxseed to ensure it is well mixed, gently fold through the feta.
Using a icecream scoop place scoopfuls of the mixture on to the lined dehydrator tray, with a flat spatular press down to flaten the top.
Sprinkle with some Wright Sprouts Schmogle and dehydrate for 3 hours on 45C degrees.
Serve with salad of your choice.