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