500g pumpkin, cubed and roasted
small handful mint, chopped roughly
2 cups ivory teff grain
2 tablespoons olive oil
180g haloumi, finely cubed
2 cloves of garlic, crushed
¼ of a preserved lemon, chopped
1 tablespoon preserved lemon juice
2 teaspoons mixed spice
1 teaspoon harissa paste
½ red chilli
2 tablespoons potato flour
1. Preheat the oven to 180 degrees Celsius.
2. Cook teff – 3 parts water/1 part grain (so 6 cups of water) in a saucepan with lid on and pinch of salt, bring water to boil, reduce to simmer and cook for 10-12 minutes
3. In a large bowl, mix together the cooked teff, spices, preserved lemon, garlic, chilli, eggs, salt and pepper, and olive oil. When the mixture is combined, add the rest of the ingredients – cubed pumpkin, haloumi and mint and potato flour, and stir gently until just combined. If the mixture is still too runny (you should be able to create balls of it) add more potato flour.
4. On a lined baking tray, gently press down medium palm sized balls of the fritter mixture, until they form a patty. Repeat this process until you have used up all the mixture. It should make about 8-10 medium fritters.
5. Cook in the oven for around 20 minutes, checking the fritters and gently turning them over. Continue to cook for another 20 minutes, or until they are nice and brown.