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1
Cook the pumpkin in a large pot of boiling water for 10-15 minutes, until tender, drain well, return to the pot and mash the pumpkin thoroughly.
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2
Remove the outer leaves from the leek, wash all the leaves thoroughly, pat with a paper towel to remove excess water and finely chop.
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3
Peel garlic cloves, crush and finely chop.
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4
Thoroughly drain the lentils.
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5
Finely chop the tarragon.
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6
Heat one tablespoon of olive oil over a medium heat, in a saute pan, and saute the finely chopped garlic and leek until tender.
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7
Transfer the garlic and leek to kitchen paper to drain excess oil.
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8
Mix the garlic and leek with the mashed pumpkin, lentils, flour, egg and tarragon until well combined.
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9
Heat one tablespoon of olive oil over a medium heat in the saute pan.
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10
Add 1/4 cupfuls of the pumpkin/lentil batter to the pan and flatten with a spatula.
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11
Cook for 2-3 minutes on each side, until cooked through and golden. You should get 8 fritters from the batter.
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12
Drain the fritters on kitchen paper and, if not needed immediately, keep them warm in a 120u00b0C oven.
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13
Serve the fritters with tzatziki or your favourite vegetable chutney and a salad.
