Pumpkin fritters

Ingredients

• 630g shredded pumpkin 
• 270g shredded sweet potato
• 2 cloves garlic finely chopped 
• 2inch piece of ginger
• 2 ½ tbs curry powder 
• 2 ½ cups coconut flour 
• 3 cups all-purpose flour 
• 2 carrot
• 150g purple cabbage 
• 2 jalapeno sliced
• 1 large mango
• 2 small spring onions 
• Handful coriander 
• 2tbs Sesame oil 
• 5tbs Grape seed oil 
• Juice of 1 lime 
• 1 ½  tsp ginger juice 
• 1tsp honey 

Method

1. Place shredded pumpkin and sweet potato onto a dishcloth. Wrap and twist until most of the liquid is removed. Once done set aside.
2. Finely chop the garlic and ginger and combine with pumpkin mix along with the curry powder and coconut flour. Mix and combine.
3. Using a Y-shaped peeler, cut the carrot into thin strips (place in ice cold water to create a curl effect.)
4. Using the same peeler, work your way around the mango, removing the skin. Slice the mango in half, holding the fruit vertically and trim the remaining flesh off the pit. Finish the mango by slicing the pieces horizontally into smaller cubes.
5. Finely chop up the spring onions, purple cabbage and coriander, sliced jalapeños, and combine. 
6. Take pumpkin mixture and roll into balls roughly the size of a golf ball.
7. Flatten and shape to form fritters, be careful not to add too much as they might break up during the cooking process.
8. Coat in all- purpose flower before placing in the hot oil. Coat the bottom of a large sauté pan (1-1.5 inches deep) with vegetable oil and place it over medium-high heat.
9. Once the oil is hot, add 2-3 fritters at a time and cook for approx. 2-3 minutes.
10.  Flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture. 
11. Plate the mango salad and fritters, drizzle and season to taste, serve immediately