Croquetas… the art of using two spoons
- 1/2 Pumpkin (small size)
- 1/3 Cup pumpkin seeds
- 1 TSP Caraway seeds
- 1 TSP Oregano (dried)
- 1 Carrot
- 1/2 Lime
- 1 TSP Himalayan salt
- 1/2 Cup oats (rolled)
- 1 1/2 Cup Milk (dairy or non dairy)
- 1 Clove garlic
- 1 1/2 TBSP Butter
- 1/3 Cup Wholemeal flour
Peel the carrot and pumpkin and cut both in cubes. Add a TBSP of olive oil to a frying pan and fry the garlic until golden, then add the pumpkin, carrots and himalayan salt. Fry the mixture for 10 minutes stirring occasionally to brown all sides.
When golden add the pumpkin seeds, oregano and caraway seeds; stir to mix well and cover and cook for 5 more minutes. Then squeeze the lime to add the lime juice on top.
Add the butter and stir until melted. Then add the wholemeal flour, stir a few times and add the milk. Continue to cook until it becomes a thick and creamy (around 5-8 minutes).
Place the thick, creamy mix in a dish or plastic box and leave it to cool (I leave it near an opened window for 1-2 hours).
Beat an egg in a small bowl and set this aside and ready for dipping.
When the mixture is solid enough to make into small balls, use two spoons to pick up the mixture that will become one of your croquetas. Passing it between the two spoon, shape the mixture and, when ready, dip it in egg and proceed to fry it until golden – repeating until the mixture is used up.
You can eat them cool or hot, perhaps served them on top of a bed of fried cabbage (fried with sesame oil for flavour).
Enjoy, feel and eat!