Pumpkin and lentil fritters

1.Line a baking tray with baking paper. Cook pumpkin in a large saucepan of boiling water, 10-15 minutes, until tender. Drain well. Return to saucepan and mash until smooth.

2.Heat 1tbsp olive oil in a frying pan on medium. Sauté leek, 3-5 minutes, until tender. Mix leek with mashed pumpkin, lentils, flour, egg and tarragon until well combined.

3.Heat 1tbsp olive oil in a clean frying pan on medium. Add 1/4 cupfuls of batter, flattening with spatula. Cook, 2-3 minutes each side, until cooked through and golden. Drain on paper towel and keep warm in a 120°C oven. Serve with tomato chutney and salad.