Egg free seasonal vegetable fritters with garden pesto. Vegan seasonal side dish.
Mix ingredients together in a bowl until well combined
Shape the mix into small round disks and set aside on a plate
Heat a pan to medium high heat and then add coconut oil
Add the fritters in batches and cook until golden on each side
Add ingredients to a food processor and combine until the mixture is the consistency of a paste.
Serve with the addition of olive oil
Store excess in the fridge, covering the top in olive oil and use within 3 days.
This recipe was created as a vegan recipe - minus the egg. The pumpkin binds the fritters. You may also choose to use an egg replacement powder according to packet instructions. If you wish to use an egg do so for a more solid binding result.
Cooking time does not include the time required to bake the pumpkin. I usually complete this step in advance and cook a large batch to use in multiple recipes across the week.