For all those leftovers from your 🎃 try making these simple Pumpkin, lemongrass & limeleaf fritters. So easy to make & 💯 delicious 400g kabocha squash or pumpkin, grated 3 spring onions, finely chopped 1 heaped tsp grated ginger 1 heaped tsp finely chopped lemongrass 2 garlic cloves, peeled and finely chopped 2 lime leaves, finely chopped 1 red chilli, finely chopped 1 large handful finely chopped coriander 1 handful finely chopped Thai basil 1 tsp coriander seeds, toasted and crushed 1 tbsp soy sauce 100g rice flour 1 tsp baking powder Neutral oil, for deep frying To make the fritters, simply mix together all the ingredients until sticky – add a tablespoon or two of water to bind if needed. Heat the oil in a large frying pan over a high flame. Once the oil is hot, turn down the heat to medium and carefully drop in heaped tablespoons of the mixture in batches, being careful not to overcrowd the pan. Fry for a few minutes on either side, until crisp and golden, then use a slotted spoon to transfer to a plate lined with kitchen towel. Serve hot.