A smooth and tasty pumpkin filling encased in a crisp shell.
Servings: 12 croquettes
- 2 cups mashed pumpkin (use a "dry" pumpkin)
- 1 tablespoon milk
- 1 dessertspoon butter (10 grams)
- 1 egg (separated)
- 1/3 cup regular breadcrumbs
- 1 tablespoon mint, finely chopped
- pinch salt and pepper
- 1/2 cup cooked peas (variation: replace half of the peas with finely chopped haloumi cheese)
- 1 cup panko breadcrumbs
Beat mashed pumpkin, milk, butter and egg yolk in a stand mixer until smooth.
Stir mint, salt and pepper and regular breadcrumbs into the mixture.
Form the mixture into small balls and press thumb into centre of ball.
Add some of the peas or peas/haloumi and then close over the top of the ball again.
Add a little extra pumpkin mixture if necessary. Shape into a cylinder-type shape.
Roll in whisked egg white and then in panko breadcrumbs.
Place onto a tray and then place into fridge for at least half an hour.
Fry in hot vegetable oil until a golden colour.
Serve warm or cold.
Calories: 54kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 88mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1690IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg