Parmesan Basil Croquettes with Pesto Aioli

clock 10 minutes + 35 minutes bowl Serves 4

Ingredients

  • 2 cups cubed pumpkin
  • 3 Tbsp olive oil
  • 1 1/2 cups panko breadcrumbs
  • 1 egg
  • 1 cup parmesan cheese, grated
  • 1/4 cup fresh basil leaves, torn
  • Salt and pepper, to season
  • Cooking oil spray
  • Pesto Aioli
  • 2/3 cup aioli
  • 2 Tbsp basil pesto
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Method

  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. Place the pumpkin onto an oven tray, rub with oil and bake for 20 minutes to soften. Cool.

  • 3. In a large bowl, add the cooked pumpkin, breadcrumbs, egg, parmesan, basil, salt and pepper, combine well.

  • 4. Use your hands to shape the mixture into 8-10 croquettes. Place the croquettes on a lined baking tray. Spray with cooking oil.

  • 5. Bake for 15 minutes, or until golden.

  • 6. To make the pesto aioli, combine the aioli and pesto in a small bowl.

  • 7. Serve the croquettes hot with the pesto aioli as a dipping sauce.

  • Helpful Tip:

  • This is a good way to use leftover cooked pumpkin.

  • PER SERVE

  • • Energy 1713Kj • Protein 14g • Total Fat 23g • Saturated Fat 5g • Carbohydrates 36g • Sugars 10g • Sodium 1212mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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