Pumpkin Zucchini & Feta Fritters

3 cups grated pumpkin

1 cup grated squeezed zucchini firmly packed (approx 2 zucchini)

1 cob of corn

1/2 cup Danish feta

1/3 cup of mixed fresh mint and parsley finely chopped

2 green shallots finely chopped

3/4 cup of plain flour

2 eggs

1/2 teaspoon of cumin

Olive oil

Salt & pepper

1 heaped tablespoon of mixed mint & parsley finely chopped

1/4 of a shallot

1/4 cup of Greek yogurt

1/2 a large avocado

2 tablespoons of lime juice

Salt to taste

Using a box grater, grate the zucchini. Place in a colander and season with salt. Set aside for 5 minutes (to draw out the excess moisture).
Use the box grater to grate the pumpkin and add to a large bowl.
Cut the corn from the cob.
Squeeze the excess liquid out of the zucchini and add to the bowl.
Add all the remaining ingredients and mix to combine.
Using a medium fry pan, add a few tablespoons of olive oil and when the pan is hot, add 2 tablespoons scoops per fritter. Cook on medium heat.
Flip when you see the edges start to crisp up.
Press down the fritter with a spatula.
Place on absorbent paper towel.
To make the avocado cream, add all the ingredients to a food processor and blitz until smooth.

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