Friday, 19 November 2010
Saturday, 13 November 2010
Monday, 1 November 2010
Cut half a small Kabocha pumpkin into small chunks- leave the skin on so you get pretty green bits in your croquettes. Boil for about 20 mins in salted water (or some people use chicken broth) until tender and cooked. Drain thoroughly, then mash and set aside to cool.
If using regular pumpkin instead of Kabocha, drain it again