Let’s make crispy kurokke (Japanese croquettes) of kabocha and green veggies, with a creamy pesto dip. That’s quick, easy, healthy, yummy.
Green : I mashed steamed favas (broad beans) with a fork, added diced steamed broccoli stalks, salt, pepper, a little kabosu lime zest.
Orange : I mashed the flesh of steamed kabocha pumpkin with salt and paper. Added boiled black edamame beans.
I’ve toasted bread crumbs, added black pepper and a few chili flakes. Rolled the balls in it.
NB : you can sprinkle oil on the crumbs before toasting for a more fried taste.
They can be eaten cold, in a bento lunch box. Or reheated.
In the blender : basil, salt, garlic, walnut, a little grated zest of kabosu lime, a little juice. Then I’ve added silky tofu to get the creamy texture.
Serve the sauce as a dip for the kurokke.