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.
WITH TARRAGON MAYONNAISE
This recipe needs to be prepared a day before for better results. Makes 40 (depending on size).
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
> 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.
For the Tarragon Mayonnaise: