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.