Savoury Pumpkin Croquettes

Savoury Pumpkin Croquettes came to mind when looking at my leftover pumpkin.  I often make savoury balls out of eggplant and other vegetable.  This was an experiment, but they were delicious.  I used some cheese in the middle and these were like potato croquettes.

I wanted to use the pumpkin to enhance the flavour and bring colour to the potatoes.  This recipe lends itself well as an appetizer or a side.  The nutmeg adds that subtle extra layer of flavour and takes me back to my Sicilian roots.  I feel my ancestors all around the kitchen as I make these.  The Calabrese ones saying that you don’t put pumpkin in the potatoes and my Sicilian ones saying to be bold in cooking.  LOL  I love the party in my kitchen.  I laugh as I think of how Italians sometimes bicker about how to cook.

One thing I learned traveling the world is that food brings us all together.  My father always says that our basic needs include a roof over our heads, enough to eat and the gift of having family and friends to share the with.  This is what we truly need and is his definition of “happy”.  Wishing you all this happiness and more.  So today, cook something, set a table and even through these tough times, celebrate with those in your bubble around the table.  Don’t forget our traditional potato croquettes:  https://recipesatmytable.com/polpette-di-patate/

Ingredients

• 1 cup canned pumpkin
• 2 eggs
• 1 cup potato flakes
• 1/ 4cup water
• 1/2 cup grated parmesan cheese
• cubed strips of mozzarella cheese ( about 14)
• 1 garlic minced ( put through a press)
• 1 tbsp chopped parsley
• 1/4 cup Italian breadcrumbs
• 1/8 tsp nutmeg
• 3 tbsp canola oil for frying

Process

CLICK ON THE VIDEO LINK AT THE END OF THE PAGE TO WATCH STEP BY STEP

Put the pumpkin into a coffee filter and place in a sieve.  Allow for any fluid to drain.  I usually keep this in the refrigerator overnight. 

Put a cup of potato flakes into a bowl and add one cup of boiling water.  Mix and let cool.

Add the pumpkin to the bowl of potatoes. Follow with the eggs, parmesan cheese,  garlic, parsley, salt and pepper. Mix with your hands or spatula. 

Watch the video and see how this all comes together in a step-by-step way!! Click on the red link: Pumpkin Croquettes Video

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Savoury Pumpkin Croquettes

Author Renata Solski

Ingredients

• 1 cup canned pumpkin
• 2 eggs
• 1 cup potato flakes
• 1/4 cup water
• 1/2 cup grated parmesan cheese
• cubed strips of mozzarella cheese about 14
• 1 garlic minced put through a press
• 1 tbsp chopped parsley
• 1/4 cup Italian breadcrumbs
• 1/8 tsp nutmeg
• 3 tbsp canola oil for frying

Instructions

1. Put the pumpkin into a coffee filter and place in a sieve.  Allow for any fluid to drain.  I usually keep this in the refrigerator overnight.
2. Put a cup of potato flakes into a bowl and add one cup of boiling water.  Mix and let cool.
3. Add the pumpkin to the bowl of potatoes. Follow with the eggs, parmesan cheese,  garlic, parsley, salt and pepper. Mix with your hands or spatula.
4. Take about 2 tablespoons of mixture, form an oblong shape and put mozzarella in the middle.Pinch together and roll.Continue until you finish all the dough.  You should get about 14.
5. Put about 3 tbsp of canola oil into a frying pan. Make sure oil is nice and hot.Fry to golden brown.
6. Watch the video and see how this all comes together in a step-by-step way!!