Vegan pumpkin fritters with chilli-miso caramel dipping sauce – Food & Home Magazine

Ingredients

• <h3>FRITTERS</h3>
• 1 red chilli, seeded and chopped
• 250g cooked pumpkin, mashed
• 75g cake flour
• 1 tsp baking powder
• 2 tbsp egg replacer (find at
• woolworths.co.za or faithfultonature.co.za)
• 2 tbsp coconut milk
• salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh coriander
• sunflower oil, to deep-fry
• <h3>DIPPING SAUCE</h3>
• 200g castor sugar
• 120ml water
• 2 tbsp soya sauce
• 2 garlic cloves, peeled and crushed
• 2 tsp grated fresh ginger
• 2 red chillies, seeded and chopped
• 4 tsp rice vinegar/lime juice
• 2 tbsp miso paste