8 cups butternut pumpkin (about 1 large pumpkin), cut into 2cm cubes
1 cup couscous
2 cups frozen corn kernels
1 teaspoon ground cumin
1 teaspoon dried red chilli flakes
3/4 cup chopped coriander
1 egg, lightly beaten
300ml thick Greek-style yoghurt
1. Preheat oven to 180 C. Toss pumpkin with 1 tablespoon olive oil and spread onto a lined baking tray. Roast for about 25 min until soft, turning occasionally. Place couscous into a heatproof bowl and pour over 1 cup boiling water. Stir and cover tightly with foil for 7 min.
2. In a large bowl, combine the pumpkin, cooked couscous, corn, cumin, chilli, half the coriander, egg and 1 teaspoon each salt and pepper. Use wet hands to squeeze and mix together. Form 24 round fritters.
3. Sprinkle 3/4 cup flour onto a plate and dust each fritter lightly in the flour. Heat 1cm canola oil in a non-stick frying pan over medium-high heat. Cook fritters in batches to for 2 min on each side, or until golden.
4. Mix together remaining coriander with yoghurt to drizzle over fritters. Serve with a green salad.