Method Peel pumpkin and remove seeds if any. Grate pumpkin flesh coarsely and place into a large bowl. Remove rosemary leaves and chop roughly to yield a loosely packed tablespoon. Thinly slice spring onions, green and white parts. Chop chicken into bite-size pieces. Mix all above with pumpkin. Crack eggs into pumpkin mix and stir through with yoghurt, salt and pepper. Finally just before cooking stir through flour. Place large frying pan over medium heat. When hot pour in 2 to 3 tablespoons olive oil. Place rounded tablespoonfuls of fritter mix in pan, leaving space in between. Turn after 3 to 4 minutes, when underside of fritter is golden.