1.Cook pumpkin and potato in a saucepan of boiling water 10-12 minutes, until just tender. Drain. Return to saucepan. Stir over low heat 1-2 minutes. Transfer to a bowl.
2.Melt butter in a frying pan on medium. Saute onion 3-4 minutes, until tender. Add curry and cook, stirring, 1 minute. Transfer to bowl with pumpkin mixture, breadcrumbs, peas and parsley. Season to taste. Mix well.
3.Flatten 1/3 cups mixture into 5cm patties. Coat in pepitas. Chill 20 minutes.
4.Heat oil in frying pan on high. Cook patties in 2 batches, 3-4 minutes each side, until golden. Drain on paper towel. Serve with salad, hummus and lemon wedges.