Pumpkin and cumin work so well together, and the addition of salty feta makes these fritters quite irresistible. Eat them as they are, or serve them with salad and a little sour cream for dipping.
You can substitute the mushrooms for boiled artichoke hearts or lightly cooked asparagus. Nori seaweed can also be used in place of the purple cabbage to make the rolls.
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