Curried vegetable pancake

200 g pumpkin, grated

2 large potatoes, grated

1 onion, grated

½ cup sour cream

½ cup milk

1/3 cup flour

2 teaspoon curry powder

2 eggs, lightly beaten

Vegetable oil for shallow frying

Place pumpkin, potatoes and onion in a colander and set over a bowl to drain. Squeeze to remove as much excess moisture as possible. Place vegetables, sour cream, milk, flour, curry powder and eggs in a bowl and mix well to combine. Heat oil in a large frying pan. Drop tablespoons of vegetable mixture into the hot oil and coo for 2-3 minutes each side until golden. Drain on absorbent paper and serve immediately. Serves 4.