The pumpkin curry with chickpeas is an excellent, healthy and tasty veggie alternative to traditional curry dishes. Serve with a bowl of rice.
Pumpkin and Parmesan cheese croquettes
A delight you cannot do without in October: pumpkin and Parmesan cheese croquettes.
500 g of mashed pumpkin
Half a cup of whole wheat flour
2 teaspoonful of powdered yeast
8-10 spoonful of grated Parmesan cheese
2 spoonful of minced fresh rosemary
Organic sunflower oil
Whole sea salt
Black pepper to grind
Put the mashed pumpkin in a medium-sized bowl. Beat the eggs lightly with a fork and add the pumpkin with a wooden spoon or a spatula. In another bowl, mix flour, powdered yeast and salt. Mix these dry ingredients to the wet ones, than add grated cheese, rosemary and a dash of black pepper. With the wooden spoon mix all ingredients until you have a light batter.
Heat abundant oil in a frying pan. When the required temperature is reached, spoon the batter into the oil, being careful not to overfill the frying pan. Deep-fry for two minutes on both sides. Drain the croquettes on kitchen paper and serve warm.
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