INGREDIENTS

• 400g pumpkin
• 5 slices bacon
• 50g diced onions
• 7g unsalted butter
• ½ tsp sea salt
• 1/8 tsp ground black pepper

For Breading

• 50g all-purpose flour
• 1 large egg
• 50g panko (Japanese breadcrumbs)

For Decoration

• Pepero sticks
• Parsley

DIRECTIONS

1. Remove seeds, pith and skin from the pumpkin and cut into big chunks
2. Steam pumpkin for 20 minutes or until tender.
3. Mash the pumpkin in a large bowl using a potato masher.
4. Heat butter in a large frying pan over medium heat.
5. Sauté the diced onions and bacon for 2-3 minutes until it turns translucent and lightly browned.
6. Remove from heat and pour into the bowl of mashed pumpkin. Sprinkle salt and pepper to taste. Mix well.
7. Form into small round flat patties. Use a chopstick and spoon to shape the side into a pumpkin.
8. Cover with plastic wrap and refrigerate for 15 minutes until the patties become firmer.
9. Coat the patties in the all purpose flour, dip into the beaten egg and lastly coat it with panko crumbs.
10. Cover with plastic wrap and rest in the refrigerator for 30 minutes.
11. Heat up the oil to 340ºF (170ºC) in a pot.
12. Deep fry the croquettes until golden brown and crispy.
13. Break the pepero sticks and poke into the middle of the croquettes with parsley.