Pumpkin Feta Fritters

Ingredients:

• 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) 

Method:

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.