Pumpkin, leek and tofu croquettes

Croquettes with pumpkin, leek and tofu
Croquettes with pumpkin, leek and tofu

This recipe is perfect for you to treat yourself, especially in the autumn-winter months, since among its main ingredients is the star of this season: the pumpkin .

In addition to being a delight for its sweet flavor, pumpkin is rich in beta carotene (hence its orange color) and vitamin C , and also contains vitamins B group (among which we find folic acid ) and E. This is why, in addition to being beneficial for the skin, it is considered an anti-cancer, anti-inflammatory food that reduces cholesterol and improves the eyesight and health of the heart.

Below you can see what ingredients you need and the steps to follow to make these amazing croquettes.

Difficulty levelPreparation timeRations
Easy45 m.For 4 people

* Plus 2 hours of rest

Ingredients

  • 250 gr. pumpkin
  • 1 medium leek
  • 150 gr. of tofu
  • 1 tablespoon of soy sauce
  • 1/2 teaspoon curry
  • extra virgin olive oil
  • 1 pinch of pepper
  • 1 pinch of salt
  • 80 gr. of integral flour
  • 220 ml. of soy milk
  • 1 pinch of nutmeg
  • bread crumbs

Instructions

  1. Peel the pumpkin, remove the seeds, wash well and chop into pieces not too large to cook before.
  2. We wash the leek to remove the earth you may have and cut it into thin slices.
  3. We put a little oil in a large pan and put it to heat. When the oil is hot (without getting to smoke), take the leek and, when it is poached, add the pumpkin. Let it be done with the fire not too strong so it does not burn. We will watch and, if we see that it stays dry, add a little water to finish cooking.
  4. When we see that the pumpkin is tender, we toss the tofu that previously we will have grated or crumbled with the hands and we will give some returns in the frying pan so that it is mixed with the sofrito.
  5. Add the salt, curry and soy sauce and stir all the dough to mix the flavors well.
  6. Next, we toss the flour and we give some turns so that it is roasted a little in the sofrito.
  7. We add the soy milk little by little and we go around so that the dough thickens. Here we will also season with a bit of nutmeg to give flavor.
  8. Remove the pan from the heat and let the dough cool. Then we pass the dough to a dish or plate and keep a couple of hours in the fridge so we can work the dough more easily and to make it more consistent.
  9. When it has the desired texture, we put bread crumbs in a dish and we will take a little dough with wet hands (thus the dough will not stick in the hands) and proceed to batter.
  10. Finally, we pour oil in a pan (enough to make the croquettes are bathed and fried well on all sides), we turn them over and, when we see that they are uniformly browned, we place them on a plate or tray where we will have placed kitchen paper to absorb the excess oil.

Notes

  • If you don't want to use wheat flour, you can use rice or corn flour.
  • If you prefer, you can substitute soy milk you can substitute rice milk.
  • To coat you can use breadcrumbs of corn or wheat bread.
  • You can also choose to make the croquettes in the oven so that they are lighter and contain fewer calories.

If you have any questions, you can leave it to us in the comments. And if you dare and want to show your creations to the world, do not hesitate to label us, we will love to see them through the networks! :)

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