Pumpkin Rice Croquettes with Tarragon Mayonnaise (Vegetarian)

Pumpkin Rice Croquettes, Vegetarian, Delicious, easy to make, Copyright by aldentegourmet blog

Wow it's November already! And I know that for many of you it will time to celebrate Thanksgiving Day. And while we don't celebrate Thanksgiving Day in New Zealand (neither in my home country) I do love and admire countries that celebrate this beautiful tradition.

Its summer season around here and a lot of different light and delicious meals have been making us enjoy even more this new season. Pumpkin croquettes are one of them, vegetarian, light and delicious...what's not to like?! Believe me, these croquettes are super yum!

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

Also I would like to thanks tusrecetas.tv (Spain) for the interview! They're great! Check them out  here.
Be grateful, enjoy your family and friends, laugh + eat well!

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.

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