stuffed with mozzarella and served with a salad and aioli
These cheesy pumpkin croquettes are a simple and healthy tapa. Cheese lovers will enjoy a creamy, well-textured filling after taking a crunchy bite.
Nice and quick!
You can do it!
milk, egg, wheat, soya, gluten, sesame
Mix of leaves
Mix of seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash the vegetables. Peel the pumpkin and cut it into small cubes. Boil the pumpkin in plenty of water for approx. 6 minutes until tender. Drain the water and set aside.
For the béchamel: peel and finely chop the onion. Heat 1 tablespoon of oil in a pot and sauté the onion for 1 minute without letting them brown. Mix in the flour and add the soy milk. Stir occasionally to make sure the flour dissolves. Once the mixture comes to a boil, turn off the heat. Season with nutmeg and salt and pepper to taste.
For the filling of the croquettes: make a puree of the pumpkin and mix it with the béchamel sauce. Spread it on a plate and let it cool down in the fridge until you see that you can easily shape the dough. Cut the mozzarella into 14 small cubes.
To put the croquette together: divide the pumpkin dough into 14 portions the size of a walnut. Take a piece of dough and place a mozzarella cube in the centre. Shape it to a round form with both of your hands, making sure that the mozzarella stays in the centre. Run them through the breadcrumbs and cook them in a frying pan with oil until all sides are golden brown. Be careful not to break them! If necessary, add some more oil.
For the salad: peel and grate the beets. Drain the water of the corn. Mix both vegetables with the mix of leaves. For the dressing: mix the balsamic vinegar, honey and 2 tablespoons of olive oil. Add it to the salad and sprinkle it with the mix of seeds. Season to taste.