Gauntlett's Gourmet

You can also freeze them - just open freeze before the deep frying stage and cook from frozen. They are great served as part of a buffet or with salad.

Ingredients:

1lb / 450g sweet potato, peeled & chopped
2 tablespoons olive oil
1 large onion, finely chopped
8oz / 225g pumpkin flesh, roughly chopped
1½ teaspoons dried mixed herbs
3oz / 75g smooth peanut butter
3oz / 75g mature cheese (Cheddar or Double Gloucester are good)
3-4 slices wholemeal bread, made into breadcrumbs
Salt & black pepper
2 large free range eggs, beaten
Breadcrumbs for coating (4-5 slices)
Oil for deep frying

Method:

Cook the sweet potatoes in boiling water, drain well, mash and set aside.

Heat the oil in a frying pan and fry the onions until translucent. Add the pumpkin flesh and cook for 5-10 minutes until softening.

Place the sweet potato in a large bowl and add the pumpkin mixture and the herbs, peanut butter, cheese and breadcrumbs. Mix thoroughly and season. The mixture can be made into balls straight away, but if you cool it a bit or even chill it, the mixture will firm up and be easier to work.

With floured hands, form the mixture into around 20 balls, dipping into the beaten egg and rolling in breadcrumbs to coat.

Deep fry in batches at 190ºC / 375ºF until golden. Drain on kitchen paper and serve with tomato or other chutney or dipping sauce.

Makes around 20 good-sized balls.

Recipe courtesy of Alli Templeton, vegetarian cook and food writer.