RecipesVegetarian and Vegetables

Saffron & Squash Croquettes Recipe

Best eaten hot with sriracha mayonnaise, our mouths are watering already! Thanks to Nikibakes for the delicious recipe.

Vegetarian
Saffron & Squash Croquettes Recipe
Print & share:
Print:

Ingredients

For the recipe:
  • 1 large butternut squash, peeled & cut into small chunks
  • 4 tbsp olive oil
  • sea salt & pepper
  • generous pinch Niki's Turkish Blend
  • 1 tsp ground turmeric
  • 130g plain flour
  • 60ml milk/plant-based milk
  • 60g unsalted butter
  • 10-12 whole sage leaves
  • 1 tbsp honey
  • 2 large eggs
  • 130g panko breadcrumbs
  • 100g grated parmesan
  • for frying vegetable oil
  • a generous pinch saffron threads

Best eaten hot with sriracha mayonnaise, our mouths are watering already!

Thanks to Nikibakes for the delicious recipe. 

Method

01
1. Heat the oven to 200°C. and on a sheet tray, toss the butternut squash with olive oil, salt, and pepper. Roast for 35 minutes, or until fork-tender.
02
2. Transfer the squash to a large bowl along with half of the flour, milk, butter, saffron threads, turmeric, grated parmesan, and honey. Mash until smooth and season with salt and pepper. Refrigerate for 30 minutes until slightly firm and cold. 
03
3. Place the remaining flour in a medium bowl. Place the eggs and panko breadcrumbs in two separate shallow dishes. Roll 2 tablespoons of the squash mixture into an oval shape and roll first in the flour, then the eggs, and finally the panko breadcrumbs. If the mixture is too soft, pop them in the refrigerator to firm up before dredging. Repeat with the remaining squash mixture until you’ve used it all up. Refrigerate until ready to use.
04
4. Heat a few inches of your chosen oil in a large heavy-bottomed saucepan and working in batches, fry the croquettes until golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer to a cooling rack fitted over kitchen paper and season with salt.
05
5. Add the whole sage leaves to the oil and fry for 1 minute, or until crispy. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt.
06
Transfer the croquettes to a platter and top with the crispy sage leaves, extra grated parmesan, and Niki's Turkish Blend, to serve. Best eaten hot with sriracha mayonnaise! Mmmmm...