Pumpkin Rice Croquettes with Tarragon Mayonnaise (Vegetarian)

And it is November already, which means there are only a few days left to celebrate Thanksgiving Day for many of you, right?! We do not celebrate Thanksgiving Day here, but I do love + admire countries that celebrate this beautiful tradition.

And since its summer season around here and I do love pumpkin, I thought that something light + comforting + pumpkin flavor would great to share with you. For this croquettes I use arborio rice, which is great for this kind of recipe; I added onion, garlic, parmesan cheese, and nutmeg and also made a tarragon mayonnaise. I hope you try this pumpkin croquette recipe! Not only are they full of flavor but beautiful as an entree or as a light lunch served with a green salad. Or even for an elegant picnic if you like! They are very practical to make too, because they can be prepared ahead of time. You can keep them in the fridge uncooked for a couple of days until ready to go or you can cooked the croquettes, keep them in the fridge for a couple of days, (no longer than that) and reheat them before serving. Happy Thanksgiving Day, be grateful, enjoy your family and friends, laugh and eat well!
Also I would like to invite you to participate at the Pasplore website—they have been preparing beautiful Mosaics about Thanksgiving Recipes using some amazing food photographs. Check them out! + Thank you at tusrecetas.tv /Spain for the interview! You can find the interview in here.

Pumpkin  Pumpkin Rice Croquettes with Tarragon  Light elegant entree for Thanksgiving Day Celebrate with delightful entrees


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
Salt, to taste
Pepper, to taste
Nutmeg, to taste
¾ C. Parmesan cheese, grated 
Vegetable oil to fry the croquettes

> 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.

Heathy Good Eating Habits Holiday Season Thanksgiving Entree Pumpkin Recipes Holiday Flavors Homemade Easy