Step 1

Boil, steam or microwave pumpkin until tender. Drain well and return to pan or bowl; mash until smooth. Stir in the rice, peas, carrot, curry powder, ginger, egg and breadcrumbs into pumpkin. Season well with salt and freshly ground pepper.

Step 2

Line a large oven tray with baking paper. Using oiled hands, form 12 x ¼ cups of mixture into patties. Place on tray, refrigerate for 30 minutes.

Step 3

Preheat oven to 220°C (200°C fan-forced). Drizzle patties with olive oil; bake for 25 minutes or until well-browned and crisp, turning after 20 minutes.

Step 4

Serve with yoghurt, pickle and mint leaves. Accompany with a simple cucumber and tomato salad, if you like.