Wow it's November already! And I know that for many of you it will time to celebrate Thanksgiving Day. And while we don't celebrate Thanksgiving Day in New Zealand (neither in my home country) I do love and admire countries that celebrate this beautiful tradition. So I thought this will be a great recipe for you to try out!
Its summer season around here and a lot of our meals have been light and refreshing. We love using pumpkin during the cold season but we use it during summer too. Pumpkin is so versatile and trying different varieties of them just make it more fun and creative in the kitchen. Just the other day we made a batch of these Pumpkin croquettes, these croquettes are vegetarian, light and delicious...what's not to like?! These croquettes are just delicious.
Now, let me tell you a bit about these croquettes. For this recipe I use arborio rice, which is 'a must' otherwise they will not stick together (more about this in the recipe below), I added onion and garlic (but if you don't like garlic, just leave it out) and parmesan cheese but if you want to make it vegan replacing the parmesan for vegan cheese.
I hope you try this pumpkin croquette recipe! They are delicious and can be prepared ahead of time, keep them in the fridge uncooked for a couple of days until ready to go or you can cooked the croquettes, the day before, keep them in the fridge until the next day and reheat them before serving.
You can serve them as an 'entree', as a part of a light lunch served with a green salad (this is the way we most eat these). Or for a casual picnic if you like! They are very practical to make too, because they can be prepared ahead of time.
Now, let me tell you a bit about these croquettes. For this recipe I use arborio rice, which is 'a must' otherwise they will not stick together (more about this in the recipe below), I added onion and garlic (but if you don't like garlic, just leave it out) and parmesan cheese but if you want to make it vegan replacing the parmesan for vegan cheese.
I hope you try this pumpkin croquette recipe! They are delicious and can be prepared ahead of time, keep them in the fridge uncooked for a couple of days until ready to go or you can cooked the croquettes, the day before, keep them in the fridge until the next day and reheat them before serving.
You can serve them as an 'entree', as a part of a light lunch served with a green salad (this is the way we most eat these). Or for a casual picnic if you like! They are very practical to make too, because they can be prepared ahead of time.
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Also I would like to thanks tusrecetas.tv (Spain) for the great interview! You can go and have a look here to know more.
Be grateful, enjoy your family and friends, laugh + eat well!
PUMPKIN CROQUETTES WITH TARRAGON MAYONNAISE (VEGETARIAN)
This recipe needs to be prepared a day before for better results.Makes 40 (depending on size).
> For better results--make the rice mixture the day before if possible.
> You can keep the croquettes cooked or uncooked in the fridge for up to two days.
> Do not use sushi rice instead of arborio—results are not the same.
1 C. Arborio rice
1 chicken bouillon / stock cube
Water—quantity needed to cook the rice (I used 5 ½ C) check package instructions.
2 C. Pumpkin, uncooked and grated
1 medium onion, chopped
1 garlic clove, chopped
2 eggs, beaten
Flour
Breadcrumbs
Salt, to taste
Pepper, to taste
Nutmeg, to taste
¾ C. Parmesan cheese, grated
Vegetable oil to fry the croquettes
Preparation:
> In a medium saucepan add arborio rice and water and bring to boil. Add chicken bouillon/ stock cube and reduce heat to low.
> In the meantime, sauté the onion and garlic for a couple of minutes. When ready –and rice is halfway cooked-- add the sauté onion and garlic plus grated pumpkin to the rice. Add salt, pepper and nutmeg. Stirring constantly –until cooked and liquid is absorbed. This will take about 25 minutes. Add parmesan cheese. Chill for several hours (but better to keep in the fridge all night) until firm enough to handle.
> In a medium saucepan add arborio rice and water and bring to boil. Add chicken bouillon/ stock cube and reduce heat to low.
> In the meantime, sauté the onion and garlic for a couple of minutes. When ready –and rice is halfway cooked-- add the sauté onion and garlic plus grated pumpkin to the rice. Add salt, pepper and nutmeg. Stirring constantly –until cooked and liquid is absorbed. This will take about 25 minutes. Add parmesan cheese. Chill for several hours (but better to keep in the fridge all night) until firm enough to handle.
> Place flour, eggs and breadcrumbs in separate dishes. And using a tablespoon start making the rice balls. Then 1-Dust balls in flour 2-followed by beaten eggs and 3- roll on breadcrumbs. Place in the fridge for 30 minutes before frying.
> Cook the croquettes in batches for about 2-3 minutes, turning until crisp and golden brown. Drain on paper towel. Served with lemon wedges and tarragon mayonnaise. And garnish with fresh tarragon leaves.. Serve with sweet chilli sauce and mixed leaves.
For the Tarragon Mayonnaise:
In a bowl simply combine; mayonnaise, one garlic clove finely chopped, add fresh tarragon,mix well. Cover and chill for 1 to 2 hours before serving.
