Pumpkin Fritters with Miso Mayo & Date Ketchup

4 cups pumpkin, peeled & shredded

2 cups silverbeet or kale leaves, chopped

3 spring onions, finely sliced or ½ onion, finely chopped

1 cup chickpea flour (or white flour)

1 tsp baking powder

4 eggs

½ cup water

1 T white miso

1 tsp salt

2 egg yolks

1 T white miso

1 T rice wine vinegar

1 tsp sesame oil

¾ cup The Good Oil Rapeseed Oil

Salt to taste

1 T butter

3 cloves garlic, finely chopped

100g dried dates, chopped

¼ cup white wine vinegar

1 tsp fresh ginger

1½ T maple syrup

1 T soy sauce

2 T Worcestershire sauce

1 tin tomatoes

Peel the pumpkin, then finely shred the pumpkin using a mandolin or the grater attachment on a food processor.

Add the flour and baking powder to a large bowl. Add the eggs to the flour, and whisk until smooth. Mix the water with miso until combined, then add to the flour egg mixture. Fold in the pumpkin, onion, greens, salt and stir till combined.

Heat a fry pan over a medium heat. Add the rapeseed oil to cover the bottom of the pan so the fritters get nice and crispy. Add ¼ of the fritter mix to the fry pan and spread out evenly. Cook until golden, then flip and cook on the other side. Keep warm in a low oven while you cook the remaining fritters.

In a bowl combine the egg yolks, miso and vinegar. Whisk well to combine. Mix the sesame oil with the rapeseed oil, then slowly pour into the egg mixture whisking as you go. Keep adding the oil until it’s nice and thick.

Season to taste.

The mayo can be prepared in advance and keeps for a week in the fridge.

Heat the butter in a small saucepan, add the garlic and cook until sizzling. Add the chopped dates and vinegar, stir until combined and simmering. Add in the remaining ingredients and bring to a simmer, cook for 15 minutes. Remove from the heat and blend until smooth.

The ketchup can be prepared in advance and keeps for a week in the fridge. Alternatively you can buy okonomiyaki sauce from your local Asian grocer.