Pumpkin, corn and blue Cheezly fritters

¾ cup gluten-free flour (I used half rice flour and half pea flour)

½ teaspoon salt

2 teaspoons baking powder

2 tablespoons oil

1/3 cup soya or rice milk

1/3 cup water

1 cup cooked mashed pumpkin

1 cup frozen corn kernels

½ a block of blue Cheezly, grated

Make a batter by mixing the flour, salt, baking powder, oil, milk and water.

Stir in the pumpkin, corn and Cheezly.

The pumpkin I used was quite dry, and I had to add about another 1/3 cup of water.

Fry in a little oil in small batches, about 4 minutes each side.

Serve with tahini sauce (cos everything’s even better with tahini sauce, right?!) and green salad.