Ingredients:
1 ½ cups cooked butternut (roasted and mashed)
[For the butternut: Peel and cut the butternut into pieces and place in a pot with 2 cups of water, a bit of salt and boil until half cooked. Drain and place into a roasting pan, drizzle with olive oil, sprinkle ground cinnamon, course pink salt and black pepper and roast for 30 minutes. Drizzle with honey and continue to roast for another 15 minutes.]
1 egg, lightly beaten
2 Tbsp. self-raising flour
1 packet of West Peak Meats streaky bacon
Pinch of salt and pepper
Oil for cooking
Honey for serving
Method:
Prepare the West Peak Meats streaky bacon by frying it in a pan or in your air fryer, until fully cooked, but not crispy. Cut into pieces and set aside. (Leave a few pieces for garnishing)
In a large bowl, combine the mashed butternut, flour, egg, bacon, salt and pepper. Stir until the mixture is combined.
Coat the bottom of a large pan with vegetable oil and place it over medium heat. Scoop 3 tablespoons of the mixture into the pan, pressing lightly into rounds and spacing them 2cm’s apart.
Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes. Transfer the fritters to a paper-lined plate. Sprinkle the fritters with pink salt.
To serve, stack the fritters on top of one another and top with bacon and drizzle with honey.