Makes 6 to 8 burgers, depend on the size
For the burgers:
1 smallish pumpkin (round 700g net weight)
2 organic free range eggs
A bunch of fresh coriander and basil each, finely chopped
1 tsp red curry paste (optional)
1 tsp Himalayan (or other) salt
3 tbsp chickpea flour
Coconut oil for frying
For the mango salsa:
1 very ripe mango, peeled, stone removed and sliced
1 red chili pepper
1 garlic clove
1 cm thick slice of ginger
3 tbsp desiccated coconut
Juice from 1 lime
1 tbsp honey
1/2 tsp salt
Grate the pumpkin (use food processor if you have) coarsely and transfer to a bowl. Add the rest of the ingredients and mix/ knead to a sticky mixture. Creat burger like patties and fry them in coconut oil in a covered non-stick pan till both sides are golden brown.
Wile the burgers are cooking, place all the sauce ingredients in a food processor container or blender and whiz to a smooth consistency.
Serve the burgers hot with a generous dollop of the mango sauce and a green salad on the side.