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.