Simple and delicious Pumpkin and Potato Croquettes. How good is pumpkin! I’ve lost count of the Pumpkin Recipes on my Blog, both savory and sweet. The recipe I want to tell you about today is for crunchy Pumpkin and Potato Croquettes that I baked in the oven, but if you prefer, you can cook them in an air fryer, in a skillet with a bit of oil, or even fry them. I placed a cube of scamorza cheese in the center of my Pumpkin Croquettes for an irresistible goodness that wins over with the first bite. Besides the pumpkin cooked in a skillet, I added boiled potatoes for extra softness. With the pumpkin, I recommend not missing the recipe of the Pumpkin and Speck Puff Pastry Roll and the recipe for my Pumpkin Risottos. If you love pumpkin too, this is definitely a recipe not to miss. Let’s rush to the kitchen and prepare some delicious Potato and Pumpkin Croquettes together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 221.19 (Kcal)
- Carbohydrates 19.68 (g) of which sugars 2.72 (g)
- Proteins 11.28 (g)
- Fat 11.21 (g) of which saturated 1.37 (g)of which unsaturated 0.85 (g)
- Fibers 1.74 (g)
- Sodium 202.97 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin Croquettes
- 9 oz pumpkin (already cleaned)
- 14 oz potatoes
- 1/3 cup grated Parmesan
- 1/2 cup breadcrumbs
- 6 oz scamorza cheese
- 1/2 onion
- to taste extra virgin olive oil
- to taste salt
How to prepare Pumpkin and Potato Croquettes
Clean the pumpkin and cut it into small cubes. Pour 2 tablespoons of extra virgin olive oil, the onion in small cubes, and the pumpkin into a saucepan. Let it cook over medium heat for 10 minutes, stirring often with a wooden spoon.
Peel the potatoes. Wash them and cut them into cubes. Boil the potatoes in water for 20-25 minutes. You can also cook them in the microwave: place the potatoes in a glass bowl, cover with microwave-safe plastic wrap, and cook at 750 W for 7 minutes.
Transfer the cooked pumpkin and boiled potatoes into a bowl and mash them with a potato masher.
Add a pinch of salt, grated Parmesan, and half of the breadcrumbs. Mix well.
Prepare the Croquettes. Take a portion of the mixture and flatten it in your hands. Insert a cube of scamorza cheese in the center and close the mixture over it forming a rounded shape.
Roll them in the breadcrumbs on all sides as you prepare them. Prepare them all the same way and place them on a baking sheet lined with parchment paper.
A drizzle of extra virgin olive oil on top. Cook the Potato and Pumpkin Croquettes in a preheated oven at 375°F in static mode for 20 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can replace the white scamorza with smoked scamorza or another soft and melting cheese
You can prepare the Pumpkin Croquettes in advance and, without cooking them, store them in the fridge for 1-2 days in a container, or you can freeze them
Don’t miss the recipe for Baked Potato Croquettes
