Pumpkin And Goat Cheese Croquettes - cooking recipe

Ingredients

1 small butternut pumpkin, cut in 1/2 and seeds remioved (about 900g)
1 teaspoon grated nutmeg
sea salt
fresh ground black pepper
100 g soft fresh goat cheese
1 tablespoon chopped sage
1 tablespoon champagne vinegar
plain flour, for dusting
2 eggs, beaten
dried breadcrumbs, for coating
oil, for deep frying

Preparation

Preheat the oven to 180c.
Place pumpkin on a baking tray and cook for 45 mins or until tender.
Remove from the oven and cool.
Discard the pumkin skin and chop the flesh.
Place the flesh in a food processor, add the nutmeg and pulse to a puree.
Season to taste. If mixture is too wet, strain to remove any exess water.
Combine the goat cheese, sage, and vinegar in a bowl and season to taste.
Roll the mixture into balls the size of small marbles.
Coat the cheese balls with the pumpkin puree mixture.
Roll the croquettes in the flour, then dip in the beaten egg and coat completely with breadcrumbs.
In a large frying pan or wok, heat enough oil to deep fry until hot but not smoking.
Cook the croquettes in batches until golden (about 3 mins).
Drain on paper towels and serve warm.