Meatless Monday: Pumpkin sage croquettes

Meatless Monday: Pumpkin sage croquettes

It's World Vegetarian Awareness month and so Idealog decided to team up with Foxy Fresh and turn your October Mondays into meatless ones with a vegetarian recipe a week. 

It has been my mission this week to think of ways to cook with sage. The herb is often paired with meat, used to add flavour to pork sausages or in the stuffing shoved inside roasted chickens. Since I don’t eat meat I’ve been coming up with ways to mix it with vegetables. Sage and pumpkin go together beautifully. 

These croquettes use quinoa to add texture and protein. They are dusted in gluten-free coconut flour before they are fried to help keep their shape. 

Pumpkin Sage Croquettes

Serves 4

500g pumpkin

Quarter cup quinoa

1 medium onion

1 tablespoon fresh chili, diced

2 heaped tablespoons of fresh sage, chopped

Half teaspoon of dried ground nutmeg

About a tablespoon of cold pressed extra virgin olive oil for frying

Sea salt and freshly cracked black pepper to taste

About a quarter cup of coconut flour

Step 1

Peel and de-seed your pumpkin. Chop it into chunks and boil in water til soft enough to easily mash.

Step 2

Cook your quinoa: boil the quarter cup of quinoa grains in about a cup of water until tender.

Step 3

Finely dice your onion, fresh chili and sage. Heat a frying pan, add a drizzle of the olive oil and the onions. Cook, stirring regularly, until the onions are translucent and soft. Add chili and sage, cook while stirring for about one minute.

​Step 4

Mash pumpkin. Add the onion, chili and sage mixture. Add nutmeg. Add quinoa. Stir it all together until combined. Add salt and pepper to taste.

Step 5

Take a heaped tablespoon of your pumpkin mixture and shape into a croquette like pictured below. Dust a flat surface in coconut flour.

Step 6

Roll the croquettes in coconut flour until coated lightly all over.

Step 7

Heat olive oil in a frying pan. Add your croquettes and fry until golden brown on all sides, turning regularly.

Step 8

Serve hot on a bed of greens. I used a mixture of kale and baby spinach. Dress with a few teaspoons of sage pesto – recipe here.

Head over to Foxy Fresh for this and other delicious healthy recipes.

Idealog has been covering the most interesting people, businesses and issues from the fields of innovation, design, technology and urban development for over 12 years. And we're asking for your support so we can keep telling those stories, inspire more entrepreneurs to start their own businesses and keep pushing New Zealand forward. Give over $5 a month and you will not only be supporting New Zealand innovation, but you’ll also receive a print subscription and a copy of the new book by David Downs and Dr. Michelle Dickinson, No. 8 Recharged (while stocks last).