Cheesy pumpkin nuggets

Ingredients

• 500g bag chopped pumpkin
• 1 egg, lightly beaten
• 2/3 cup grated tasty cheese
• 1 1/2 cups plain flour
• 2 tsp onion salt
• 1/2 tsp baking powder
• 1 1/3 cups panko breadcrumbs
• 24 bambini bocconcini
• Vegetable oil, for shallow-frying
• 2 x 35g sachets chimichurri finishing drizzle
• 3/4 cup mayonnaise
• 1 tbsp lemon juice
• Extra 2 eggs, lightly beaten
• Chopped fresh flat-leaf parsley leaves, to garnish

Preparation method

• Step 1
• Place pumpkin in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 8 minutes or until very tender. Drain. Mash. Cool 15 minutes

• Step 2
• Combine mashed pumpkin, egg, cheese, flour, onion salt, baking powder and 1/3 cup breadcrumbs in a bowl. Season with pepper. Roll tablespoons of mixture around bocconcini to enclose. Place on a large plate. Refrigerate for 30 minutes.

• Step 3
• Pour enough oil in a large frying pan to come 3cm up side of pan. Heat over medium-high heat. Place extra egg in a shallow bowl. Place remaining breadcrumbs in a separate bowl. Coat nuggets, one at a time, in egg, then toss in breadcrumbs. Shallow-fry nuggets, in batches, turning, for 4 minutes or until golden and crisp. Drain on a tray lined with paper towel.

• Step 4
• Meanwhile, combine chimichurri sauce, mayonnaise and lemon juice in a small serving bowl.

• Step 5
• Sprinkle nuggets with parsley. Serve with creamy chimichurri.

thanks 

T10T