Use up all that pumpkin in this quick & tasty, healthy dish for all the family

1 cup Cooked Pumpkin Puree**

½ cup Ground Almonds

½ tsp Baking Powder

½ tsp Mixed Spice

¼ tsp Ground Cinnamon

¼ cup Plain Flour

Pinch Salt

1 Large Egg

Mix all the ingredients, except the egg, in a large bowl.

Separately beat the egg with a whisk or fork until creamy & well aerated.

Fold the egg into the mixture so you retain some of the air.

Heat a frying pan over a medium heat with some butter or coconut/rapeseed oil.

Add spoons of the mixture & gently shape into circles in the pan.

Cook on each side for 5 mins or until the underside is gently browned.

Carefully turn using a wide spatula.

Turn onto a warmed plate & keep warm whilst you finish the batch.

Serve with maple syrup, honey, pecans, walnuts, berries, seeds, yoghurt, icecream or whatever you like. Goes great with savouries too, like grilled bacon!

**I got 2 cups by baking 1kg cubed & peeled, pumpkin flesh in the oven for 20-25 mins, at 180C with no oil added. Puree by mashing down with a fork when flesh is soft. Rest will keep in fridge for 2-3 days, covered or freeze for up to 1 month.