June 15, 2018

Serves 4


200g of butternut pumpkin flesh
200g of kumara (red or beauregard)
1 orange (zest+juice)
3 cloves of garlic or smoked garlic 
salt and pepper to taste
Chickpeas brine
Corn starch
Breadcrumbs, for a gluten free option use gluten free breadcrumbs or polenta flour
mixed herbs or fresh chopped parsley, basil
coconut oil or canola oil
Wasabi powder or paste
120 ml of soy milk or almond milk
1 tbsp of white vinegar or apple cider vinegar


Preheat your oven 180c.
Cook the kumara, the butternut and the garlic in boiled water or steam it.
In a bowl, mash kumara, butternut pumpkin and the garlic. Add the orange zest and juice.
Salt and pepper to taste.

Once cold, make croquettes out of the mix, the shape or size of them will be up to you.
Mix the mixed herbs or fresh herbs with the breadcrumbs add salt and pepper and 3 tbsp of canola oil or melted coconut oil.Mix it well!
Roll the croquettes into the corn flour, then dip them into the chickpeas brine and to finish roll them into the breadcrumbs or polenta flour mix.

 Bake in the oven until golden.

With a whisk, mix together the vinegar, milk and wasabi powder or paste. Step by step add the canola oil in keeping whisking.
Once the mayonnaise reach the right amount add salt and pepper to taste!