Lucky, I also have some pumpkin, so I combined the two together and made a good okoy. I have done this recipe before with all different kinds of vegetables. I used, zucchini, corn, carrots and with great success too. I think, it all comes down with the vinegar dipping sauce. But then again, my hubby does not eat them with vinegar so they must be good by themselves ;p (lucky I was able to enticed my boys to try vinegar dipping sauce, now they love it)
I had some left over roast pork from last night, the okoy below have pork. I must admit, I like the one without pork better. It's a good thing, Kim liked the one with pork.
100 grams of mung bean sprouts, cleaned thoroughly
100 grams of pumpkin, grated
1 large onion, chopped finely
salt and pepper
1 cup of self raising flour
1 cup of cornflour
3/4 - 1 cup of water
oil for frying.
Combined the flours in a mixing bowl.
Add enough water to make a good consistency.
Add the eggs and seasonings.
Put the mung bean sprouts, pumpkin and onions.
- Heat oil in a frying pan.
- Spoon the mixture onto the hot oil and flatten the mixture a bit.
- Do not clutter the pan, so that the okoy won't be ruined.
- Watch them so that they won't burn. Turn them over when they turn brown but not burnt
- Repeat until all the mixture is cooked.
For the sauce:
freshly crushed garlic
chili (as many as you can take)