Prepare the Pumpkin: Preheat your oven to 180°C (350°F).

Cut the pumpkin in half, remove the seeds, and place the half pumpkin on a baking tray.

Bake for about 40 minutes or until the pumpkin is soft and tender.

Once baked, scoop out the flesh and mash it with a fork. Set it aside to cool.

Prepare the Vegetables: In a pan, heat a small amount of vegetable oil over medium heat.

Add the finely chopped onion and minced garlic, and sauté until translucent.

Add the grated carrot and finely chopped pepper to the pan, cooking for another 5 minutes until the vegetables soften.

Remove from heat and let the vegetable mixture cool slightly.

Mix the Ingredients: In a large bowl, combine the mashed pumpkin, sautéed vegetables, spring onions, parsley, oatmeal, and eggs.

Season with salt and black pepper to taste.

Mix everything thoroughly until a uniform batter is formed. The oats will help bind the mixture and absorb any excess moisture.

Shape the Patties: Take small portions of the mixture (about the size of a golf ball) and shape them into patties using your hands.

The patties should be about 1 cm thick for even cooking.

Cook the Patties: Heat a frying pan over medium heat and add a small amount of vegetable oil.

Fry the patties in batches, cooking for 3-4 minutes on each side, until they are golden brown.

Alternatively, you can bake the patties in the oven at 180°C (350°F) for 20-25 minutes, flipping them halfway through.

Serve: Once the patties are golden brown and cooked through, transfer them to a plate lined with paper towels to drain excess oil.

Serve the patties hot with a side of yogurt, sliced canned cucumbers, olives, and finely chopped dill.