Pumpkin and Tofu Croquettes
Ingredients
- 500g steamed pumpkin
- 60g finely sliced onion
- 70g tofu
- 2 tbsp chickpea flour
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp garlic powder
- a few drops of liquid smoke
- aquafaba
- breadcrumbs
- Salt and pepper to taste
- Oil for cooking and frying
Preparation
In a pan on medium heat, add a tablespoon of oil and the onion. Cook until translucent.
Add the crumbled tofu, soy sauce, sugar, liquid smoke, and garlic powder.
Meanwhile, in a large bowl, mash the pumpkin with a fork.
Add the cooked onion and tofu mixture to the mashed pumpkin.
Add the chickpea flour and season with salt and pepper.
Scoop the mixture into balls, place them on a plate, and refrigerate for 30 minutes to 1 hour.
Prepare two bowls: one with breadcrumbs and one with aquafaba or a chickpea flour slurry made from 1 tablespoon chickpea flour and 60mL water.
Roll the balls first in the slurry and then in the breadcrumbs.
Fry the croquettes in hot oil until golden brown.
