- 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
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.