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.

Pumpkin Feta Fritters

This recipe is:

  • Sprouted
  • Raw
  • Gluten Free

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