YO! Sushi love pumpkin and want to share this fun, easy and delicious way to get the best out of the pumpkin season. It takes around half an hour to make and is a light treat at only 130 calories - plus when you can get kids to help make the food, they are much more likely to want to eat it!

Ingredients

Pumpkin Korroke

Pumpkin Korroke

  • 1/2 pumpkin, skin on, seeds removed, cut into 2-inch chunks
  • 480 ml (2cup) chicken/fish/pork or mushroom broth
  • 1 tablespoon butter
  • 30 ml (2 tbsp) soy sauce
  • 1/2 onion, minced
  • 30 ml (2 tbsp) {Japanese mayo, kewpie brand}
  • 1/4 teaspoon ground pepper
  • 100 gm (1 cup) all-purpose flour
  • 1 large egg
  • 1 cups panko (Japanese breadcrumbs)

Method

1. Place the cut pumpkin into a pot with the broth. Boil for 15-20 mins until cooked

2. Scoop the orange cooked flesh of the pumpkin into a bowl and mash it. (Mashing it with the cooked skin works as well)

3. Cut the onions into small cubes and fry in the melted butter until translucent. (Approx. 3 to 5 minutes)

4. Transfer the onions into the bowl of mashed pumpkin. Add soy sauce, salt and pepper. Mix well

5. When cooled shape into the croquettes

6. Whisk the egg in a small bowl

7. Place the flour into one dish and the breadcrumbs (panko) into another

8. Lightly dust the croquettes with flour then coat with the egg and then coat with the breadcrumbs

9. Heat the cooking oil approx. 8 cm deep (3 in) to approx. 180 C

10. Place the croquettes a few at a time and cook until brown and crisp (approx. 4 minutes) Turn a couple of times


by for www.malextra.com