- Prep time 30 minutes
- Total time 55 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large saucepan, combine squash, broth and garlic; bring to boil. Reduce heat to medium, cover and cook until squash is tender, about 12 minutes. Drain squash well and transfer to bowl. Discard garlic. Using potato masher or fork, coarsely mash squash. Let cool.
Stir in 1/2 cup of the panko, 1/4 cup of the flour, the cheddar cheese, chives and green onion to cooled mashed squash; mix well. Season with salt and pepper.
In bowl, beat eggs. Place remaining panko in second bowl and remaining flour in third bowl. With hands, shape squash mixture into 24 two-inch balls. Dredge each ball in flour, then dip in eggs; shake gently to remove excess. Roll each ball in panko, pressing to coat well.
In large deep saucepan or deep fryer, heat oil to 350°F. Add croquettes, about 5 at a time; cook until golden brown, about 2 minutes. Using slotted spoon, remove from oil and drain on paper towel-lined baking sheet. Repeat with remaining croquettes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month. Reheat before serving.) Serve warm croquettes with Spicy Honey Yogurt.
Spicy Honey Yogurt
In bowl, combine 1/2 cup plain Greek yogurt, 2 tsp liquid honey and 1/2 tsp hot pepper paste (such as sriracha or harissa). (Make-ahead: Can be stored in airtight con-tainer and refrigerated for up to 3 days.)
Makes about 1/2 cup.
Nutritional facts Per serving: about
- Calories 370
- Total fat 12 g
- Saturated fat 4 g
- Cholesterol 75 mg
- Sodium 375 mg
- Total carbohydrate 52 g
- Fibre 4 g
- Sugars 8 g
- Protein 14 g
- Iron 3.5 mg
