250ml rice milk

½ tsp ground cloves

1 tsp ground nutmeg

4 tsp ground cinnamon

100g rolled oats

3 large eggs

3 tbsp pumpkin puree (from a can)

Maple syrup to serve


In a large saucepan, combine the rice milk, cloves, nutmeg and 3 tsp of the cinnamon. Bring to a simmer.

Tip in the oats and cook for 6 mins over a low heat, stirring constantly, until thick and creamy, like porridge.

Mix in the pumpkin puree.  Scrape into a mixing bowl, cover, and cool for 20 mins.

Return to the oats now, beating in the eggs and ½ tsp salt to make a loose pancake-like batter.

Heat oven to 140C/120C fan/gas 1 and put plates in to warm.

Melt a little oil in a frying pan. When hot, add half-ladlefuls of the batter spaced apart and cook for 4 mins each side, or until golden brown.

Remove to a plate and keep warm in the oven. Continue frying the fritters, adding more oil as needed. Serve the fritters topped with maple syrup.

Recipe adapted from: Good Food

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