Pumpkin Pancakes

These pumpkin pancakes are spiced up with the simple addition of the cumin, coriander and chili. They make a delicious snack especially served with a lavishly herby raita. The chestnut flour adds further autumnal tone. Make mini versions for a tasty canape.

• 250gms pureed pumpkin
• 100gms chestnut flour
• 200gms rice flour
• 4 finely chopped spring onions
• 1 tsp black mustard seeds
• 1 tsp coriander seeds lightly crushed (thank you Barbara Landell Mills - good advice)
• 1 tsp cumin seeds
• half tsp tumeric
• salt
• chopped green chilli
• handful of coriander
• 300ml of milk
• 3 eggs
• Sunflower oil

Method: Dry fry the spices and saute very briefly in some oil with the spring onions and reserve. In a separate bowl add the flours, eggs and milk. Blend the whole lot up and allow to rest for 30 minutes. Fry spoonfuls in hot veg oil.