Pumpkin and Chickpea Croquettes with Red Pepper Aioli

Pumpkin and Chickpea Croquettes with Red Pepper Aioli

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 16, 2016.
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If the croquettes are a little too wet when rolling, add the extra tablespoon of flour. Use damp hands to roll the croquettes.

Ingredients

PUMPKIN AND CHICKPEA CROQUETTES

  • 200g peeled pumpkin, diced 2cm
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon maple syrup or runny honey
  • ½ teaspoon salt
  • 1¼ teaspoons rice wine vinegar
  • 2–3 tablespoons flour (depending on how moist croquettes are)
  • ½ cup panko breadcrumbs

ROAST VEGGIE TOSS

  • 1 red onion, cut into 1cm wedges
  • 200g peeled pumpkin, diced 2cm x 4cm
  • ½ head cauliflower, cut into small florets
  • ½ punnet of baby capsicums, seeds removed and cut into 2–3cm thick slices
  • 2 tablespoons veggie spice mix
  • ½ punnet cherry tomatoes
  • ½ bag rocket leaves
  • 1–2 tablespoons extra-virgin olive oil
  • 1 tablespoon vinegar (e.g. red wine, white wine)

TO SERVE

  • 80g red pepper aioli
  • 35g toasted pumpkin seeds

Steps

  1. oven to 230°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
  2. Add first measure of pumpkin to pot of boiling water and cook for about 5 minutes, until tender. When pumpkin has 1 minute cook time remaining, add chickpeas. Drain both very well. While pumpkin is cooking, prepare roast veggie toss.
  3. Toss onion, pumpkin, cauliflower and capsicums on prepared tray with a drizzle of oil and veggie spice mix. Season with salt and pepper and roast for about 15 minutes. Add cherry tomatoes and roast a further 5 minutes, until vegetables are tender and golden on the edges.
  4. Place cooked pumpkin and chickpeas in a medium bowl. Add soy sauce, cumin, maple syrup/honey, salt and rice wine vinegar. Season with pepper and mash thoroughly with a potato masher, until soft. Fold through flour until it disappears and set aside.
  5. Place panko breadcrumbs in a bowl. Using about 2 large tablespoons of pumpkin mixture for each croquette, roll into little logs, around 5cm long x 3cm wide. Once rolled, coat croquettes in crumbs. Heat a good drizzle of oil in a large frypan on medium-high heat.
  6. Cook croquettes, in batches, for 1–2 minutes each side, until golden. Add more oil as needed. Toss roasted veggies with rocket and drizzle with extra-virgin olive oil and vinegar. Season with salt and pepper.
  7. Divide roast veggie toss between plates. Top with pumpkin and chickpea croquettes and a dollop of red pepper aioli. Sprinkle over toasted pumpkin seeds.

Nutritional Information

Energy 2442 kj
584 kcal
Protein 19.7g
Carbohydrate 45.8g
Fat 34.6g