Curried Pumpkin Croquettes with Mint Chutney
These Curried Pumpkin Croquettes feature a panko-studded shatteringly crisp crust and a velvety curry-scented pumpkin center served alongside bright and vibrant Mint Chutney.
Equipment
- 1 deep fry thermometer
- 1 Large skillet
- 1 ricer
- 1 heavy bottom pot
Ingredients
Curried Pumpkin Croquettes
- 2 large Yukon gold potatoes peeled and coarsely chopped
- 1 yellow onion diced
- 3 cloves garlic
- 2 tbsp fresh ginger minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup full-fat coconut milk
- 1 tbsp curry powder
- 1 tsp salt
- 1 cup pumpkin purée
- ½ cup potato starch **
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- 4 cups neutral oil for frying
- chili flakes for sprinkling
Mint Chutney
- ½ cup mint leaves tightly packed
- 1 cup fresh cilantro *** tightly packed
- 1 knob fresh ginger
- 1 clove garlic peeled
- 1 red bird's eye chili stem removed
- ½ tsp salt
- ⅓ cup full-fat yogurt
- 1 lemon juiced
- 2 tbsp olive oil
Instructions
For the Croquettes
- Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil and salt the water liberally. Cook the potatoes until very tender. Drain the potatoes and set them aside.2 large Yukon gold potatoes
- While the potatoes are cooking, pour a quarter-sized amount of oil into a large skillet. Once the oil is shimmering, add the onion and a sprinkling of salt. Sauté until the onion is softened and translucent. Add the garlic and ginger and sauté until fragrant about 30 seconds more. Transfer the onion mixture to a bowl and set it aside.1 yellow onion, 3 cloves garlic, 2 tbsp fresh ginger
- Place the butter in the skillet. Once the butter is frothy, whisk in the flour to create a roux. Slowly whisk in the coconut milk until a thick sauce forms. Take the skillet off of the heat and whisk in the curry powder and salt. Set it aside.3 tbsp unsalted butter, 3 tbsp all-purpose flour, 1 cup full-fat coconut milk, 1 tbsp curry powder, 1 tsp salt
- Pass the potatoes through the ricer into a large bowl. Add the curry sauce, pumpkin puree, and the onion mixture. Stir to combine. Taste and season with salt accordingly. Cover the mixture and transfer it to the fridge. Chill for 2 hours.1 cup pumpkin purée
- Roll the chilled potato mixture into a series of balls, using a tablespoon measure as a guide. Place the formed croquettes on a baking sheet lined with parchment paper and place them in the fridge. Chill for another 30 minutes.
- When the croquettes are chilled, take them out of the fridge and working with one at a time, roll them first in the potato starch before dipping them in the egg and covering them in panko breadcrumbs. Return the breaded croquettes to the baking sheet and repeat.½ cup potato starch **, 3 large eggs, 2 cups panko breadcrumbs
- Heat the oil to 350°F in a large heavy bottom pot. Add the croquettes to the oil 4-5 at a time. Fry until golden, rotating the croquettes with a slotted spoon often to ensure they fry evenly. Transfer the croquettes to a large plate lined with a paper towel and keep warm in a low 150°F oven. Repeat with the remaining croquettes.4 cups neutral oil
For the Mint Chutney
- Place the herbs, ginger, garlic, chili, salt, and yogurt in a blender or food processor and set it to low. Stream in the lemon juice and olive oil. Blend until very smooth. Cover and chill until ready to serve.½ cup mint leaves, 1 cup fresh cilantro ***, 1 knob fresh ginger, 1 clove garlic, 1 red bird's eye chili, ½ tsp salt, ⅓ cup full-fat yogurt, 1 lemon, 2 tbsp olive oil
To Serve
- Arrange the croquettes on a large platter and serve them alongside the mint chutney. Finish the croquettes with a sprinkling of salt and chili flakes. Serve immediately.chili flakes
Notes
** If you can't find potato starch you can use cornstarch instead.
*** Add the cilantro stems as well.