Almond Kabocha Croquettes
Ingredients
For the croquettes:
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1 roasted kabocha squash (2 cups reserved)
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1 cup Mandelin blanched almond flour
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1 tablespoon yellow curry powder
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1 teaspoon coarse salt
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2 eggs, beaten (or egg replacer)
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Mozzarella cheese, cut into 8 half-inch cubes
For the coating:
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2 eggs, beaten (or egg replacer)
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1 cup panko bread crumbs
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1 cup Mandelin blanched almonds diced small
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1 cup rice flour
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Coconut oil spray
Directions
Cut and quarter kabocha squash, leave skin on. Lightly spray with coconut oil. Roast for 40 minutes, until easily pierced with a fork. Rest at room temperature for 30 minutes.
Scoop out roasted kabocha and blitz in food processor until coarsely chopped. Texture should be similar to almond flour.
Add 2 cups kabocha, almond flour, curry powder, 2 beaten eggs and a pinch of salt to a large bowl. Mix until everything sticks together. Chill in the fridge for 30 minutes
When the mixture is cold, remove from refrigerator and shape into golf ball sized croquettes. Tuck one piece of cheese in the center of each ball.
Prepare three breading bowls or plates. In one, place the rice flour. In the second, beat the two eggs. In the third, stir together the almonds and panko bread crumbs.
Roll the balls in the rice flour and shake off excess flour. Then roll them in the beaten egg, and finally in the bread crumb and almond mixture. Place the breaded balls into the airfryer at 400F degrees for 8 minutes.
Spray with coconut oil then cook an additional 3 minutes.
Sprinkle the balls with finishing salt and serve immediately.
Recipe Note
Special equipment: Airfryer
Serve with sriracha mayo or tamarind chutney.
Contributed by Cobi Kanani