Pumpkins come in many shapes, sizes and varieties.  For these delicious little morsels the best pumpkins are the smaller ones with green skin and dense orange flesh, sometimes known as buttercup or kabocha. The reason behind using this particular variety is because the flesh is rich and dry which will hold the croquettes together, also they are packed with flavour. However you can use other varieties you might have to add a little flour to bind them together. 

Preparation - 40 minutes

Cooking time - 30 minutes

Skill - medium

Makes 15

Ingredients

500g kombucha, buttercup or bushfire pumpkin, peeled, deseeded and cut into even sized chunks

1 Tbsp soy sauce

1 Tbsp miso paste

1 tsp curry powder

⅛ tsp pepper

⅛ tsp salt

2 spring onions, cut into 2mm rounds

Crumb

1 egg, lightly beaten

2 Tbsp milk

1 cup flour

2 cup panko crumbs

1 litre neutral oil for frying

To serve

Kewpie mayonnaise

Japanese seven spice (optional)

Method

Place a suitable sized pot with water and cover with a steamer basket and bring the water to a gentle boil. Add the pumpkin pieces and steam until tender (10-15 minutes)  Remove and cool.

Place the cooled pumpkin into a bowl.  Mash the pumpkin until nearly smooth ( i like a little texture).

Add the soy sauce, miso, curry powder and seasoning.  Mix well to combine.

Stir through the spring onions.

Roll into 40 g balls and place on a baking paper lined tray. Refrigerate for 30 minutes to firm up.

To crumb - place the flour into one bowl, season with a little salt and pepper.  Add the egg and milk to another bowl and whisk lightly to combine.  Add half the panko crumbs to another bowl. I like to have the flour then the egg mix and finally the crumbs in order.  

Place a couple of pumpkin balls into the seasoned flour and coat all over, shake off the excess and dunk into the egg mixture, coat well and then into the panko crumbs.  Roll around and gently pat on the crumbs so the balls are well coated.  Place back onto the tray and continue until all the pumpkin balls are coated.  Place back into the fridge to firm up (30 minutes).

To cook - add the oil to a medium sized, heavy based pot and heat until 170C

Cook 2-4 balls at a time or what you can comfortably fit into the pot without overcrowding.  Fry until golden brown and crispy ( 8 minutes). Drain and cook the remaining.

Serve with kewpie and seven seasonings (optional but worth it).

Enjoy