Ingredients

Method

• 500 g pumpkin, peeled
• 2 free-range eggs
• 5 T psyllium husk
• ½ t nutmeg
• ½ t chilli flakes
• Salt, to taste
• Coconut or almond

Method

Ingredients

Cook the pumpkin in a saucepan of boiling, salted water until tender, drain well.

Mash the pumpkin using a fork and add the eggs, psyllium husk, nutmeg, chilli flakes and salt.

Dust a work surface with coconut or almond flour and spoon equal quantities of mashed pumpkin onto the surface. Flatten the pumpkin until 2 mm thick using the palm of your hand. Ensure that each tortilla is completely covered in flour and dry and pliable.

Heat a pan oven a medium heat and dry fry the tortillas for 3 minutes on each side, or until golden brown.

Cook’s note: Serve with ostrich burgers made using ostrich mince, coriander, curry paste, red onion and salt, paired with a salsa of Rosa tomatoes, red onion, avocado, coriander, chilli, red wine vinegar and lime juice.

Learn how to make your flour or corn tortillas, or hard taco shells, using these recipes.

Discover more Mexican-inspired recipes here.