Cheesy Pumpkin Croquettes
Treat yourself to a taste of autumn bliss with these cheesy pumpkin croquettes! It is the ultimate comfort snack, appetiser, or side dish that will warm your heart in every delicious bite.
Ingredients
- 400 g pumpkin
- 80 g cheese
- About 100g panko breadcrumbs
- 50 g cake flour
- 1 egg
- 50 ml water
Homemade tonkatsu sauce
- 1 tbsp sesame seeds
- 2 tbsp ketchup
- 2 tbsp worcestershire sauce
- 1 tsp sugar
Instructions
- Cut the pumpkin into chunks and steam for 20 minutes, or until the flesh is tender and easily pierced with a fork.
- Meanwhile, prepare the tonkatsu sauce and deep fry batter. Crush sesame seeds using a mortar and pestle, then mix together with ketchup, worcestershire sauce, and sugar. Set aside.
- For the deep fry batter, mix together egg, water, and cake flour until no lumps.
- When the pumpkin is cooked, remove from the pan and drain any excess moisture to ensure it’s not too watery. Mash the pumpkin with a fork.
- Use a spoon to scoop a piece onto your palm, then place a piece of cheese in the centre. Wrap the mashed pumpkin around it, and shape it into a patty. Be sure to fully enclose the cheese to prevent leakage when frying.
- Repeat for other pieces. This recipe makes 6 croquettes.
- Chill them in a refrigerator for 30 minutes. This makes it easier to bread the croquettes.
- Coat each croquette evenly with the deep fry batter and panko breadcrumbs.
- Heat a pan of oil until 170-180ºC. Monitor the oil temperature when frying.
- Fry the croquettes in batches to prevent overcrowding the pan. Deep fry both sides until golden brown (about 4-5 minutes per batch), then transfer to a plate with a piece of baking sheet to absorb excess oil.
- Pour the tonkatsu sauce over the croquettes, and enjoy!