Massage by Shirley

Shirley Alderson - by Appointment

Lowfat Pumpkin and Corn Crispy Croquettes

Serves 4 (makes 8 croquettes)

700g cooked pumpkin, mashed, chilled (best cooked the day before) - about 3 1/2 cups

2 cups frozen corn kernels, defrosted

1/2 cup breadcrumbs

1/2 tbsp currypowder

1 1/2tsp coriander

1/2 tsp cumin

1 egg white

1/4 cup polenta

1/4 cup breadcrumbs

1/2 tbsp dried parsley

Lightly spray a baking tray with vegetable oil spray.

Mix the pumpkin, corn, 1/2 cup of breadcrumbs, curry, spices and the egg white together. Refrigerate mixture for 30 minutes.

Combine the polenta, 1/4 cup breadcrumbs and the parsley on a plate.

Roll the chilled pumpkin mixture into 8 croquettes (approx. 4cm round x 10cm long) and roll each croquette in the polenta mixture. Place on a plate and chill for a further 30 minutes.

Preheat oven to 200C and bake the croquenes for 45 - 50 minutes, turning after 25 minutes, until browned. Serve hot.

Suggested Accompaniments: Fresh baby squash, broccoli flowerettes.