Pumpkin And Goat Cheese Croquettes

• 1 small butternut pumpkin, cut in 1/2 and seeds remioved (about 900g)
• 1 teaspoon grated nutmeg
• sea salt
• fresh ground black pepper
• 100 g soft fresh goat cheese
• 1 tablespoon chopped sage
• 1 tablespoon champagne vinegar
• plain flour, for dusting
• 2 eggs, beaten
• dried breadcrumbs, for coating
• oil, for deep frying

1. Preheat the oven to 180c.
2. Place pumpkin on a baking tray and cook for 45 mins or until tender.
3. Remove from the oven and cool.
4. Discard the pumkin skin and chop the flesh.
5. Place the flesh in a food processor, add the nutmeg and pulse to a puree.
6. Season to taste. If mixture is too wet, strain to remove any exess water.
7. Combine the goat cheese, sage, and vinegar in a bowl and season to taste.
8. Roll the mixture into balls the size of small marbles.
9. Coat the cheese balls with the pumpkin puree mixture.
10. Roll the croquettes in the flour, then dip in the beaten egg and coat completely with breadcrumbs.
11. In a large frying pan or wok, heat enough oil to deep fry until hot but not smoking.
12. Cook the croquettes in batches until golden (about 3 mins).
13. Drain on paper towels and serve warm.

butternut pumpkin, nutmeg, salt, fresh ground black pepper, goat cheese, sage, champagne vinegar, flour, eggs, breadcrumbs, oil

Taken from www.food.com/recipe/pumpkin-and-goat-cheese-croquettes-138692 (may not work)