Combine the pumpkin, potato and carrot in a large bowl and mash together. Add the turkey, cheddar, mustard, parsley, egg, salt and pepper. Mix to combine.

Place spinach in a colander and pour over boiling water to wilt. Squeeze out excess water and mix with the vegetables.

Shape the veggie mixture into 4 patties about 10cm in diameter. Lightly toss in flour, shaking off excess.

Heat oil in a small non-stick frying pan over medium- high heat. Cook in batches for 3 minutes each side or until golden.

Place fritters on serving plates with the tomato and baby herbs. Top each with a poached egg and sprinkle with paprika and cracked black pepper.