Pumpkin croquettes with bacon and mature cheese

Preparation time: 1 hour
Difficulty: 3 out of 3 stars
Serves 4 (makes around 12 croquettes)
Meat-based recipe

ingredients

• 100 g flour
• 80 g good quality butter
• 250 g grated mature cheese
• 4 egg yolks
• 100 g bacon, cut into fine strips
• 1 large onion
• 800 g orange pumpkin, cubed
• a bouquet garni (bay, thyme, parsley stalks)
• 700 ml vegetable stock
• pepper
• nutmeg
• for the coating:
  • flour
  • 2 eggs
  • 1 teaspoon oil
  • breadcrumbs

method

1. Finely chop the onion and sauté in the butter.
2. Add the pumpkin cubes and sauté together with the onion.
3. Add the stock and the bouquet garni and simmer until the vegetables
   are soft.
4. Remove the bouquet garni, blend and sieve the pumpkin soup.
5. Make a roux with butter and flour and add 500 ml of the pumpkin soup
   to it.
6. Season to taste with pepper and nutmeg.
7. Remove the saucepan from the stove and add the egg yolks one by one.
   Then add the mature cheese and the bacon.
8. Shape the pumpkin mixture into a rectangular-shaped slab and allow it
   to harden in the fridge.
9. Shape the mixture into small balls.
10. Coat the balls in the flour. Beat the eggs with the spoonful of oil.
11. Coat the floury balls in the beaten egg and then in the breadcrumbs.
12. Deep-fry the croquettes for around 3 minutes at 160 to 170°C.

regional product

• pumpkin