Curried butternut squash chickpea croquette & lemon mustard tahini sando

9 Jun

Written By Minna Lai

Japanese korroke and katsu sando inspired

Sweet curried butternut squash chickpea croquette

Tangy and nutty lemon mustard tahini sauce

S E R V I N G S : 2

A L L E R G Y : Gluten, soy, mustard, sesame ‍

Ingredients.

Croquette

85g dried chickpeas (soak in water overnight)

¼ small butternut squash or pumpkin

1/3 Hispi cabbage

½ onion

½ carrot

2 garlic minced

¼ cup frozen peas or sweetcorns

1.5 tbsp curry powder

Blackpepper

2 tsp soysauce

2 tsp mirin

1 tsp miso

¼ tsp baking powder

1 nori sheet teared into small pieces

salt

White and black sesame seeds

Panko breadcrumbs

Sauce

Wholegrain mustard

Lemon juice

Tahini or any type of sesame sauce

Lettuce

Bread

Preparations.

Roast the butternut squash until soft
Chop the cabbage into slices, mix with some salt and leave them aside
Saute chopped onion and carrot until soft, then add garlic and spices and fry until fragrant
Add frozen peas/sweetcorns, soysauce, mirin and turn off the heat
In a blender/food processor, pulse until the chickpeas into small chunks, then add the roasted butternut squash, curry mixture, miso, baking powder and blend into a fine mixture
Squeeze out moisture of the cabbage, then mix into the mixture along with the nori pieces
In a sauce pan toast the panko breadrumbs with some oil until golden brown (skip if you’re deep frying instead of baking in oven)
Shape the mixture into large patty, coat with mix of breadcrumbs and sesame seeds
Bake at 180C for ¬30min or until golden brown and crispy, or deep fry in oil
Mix wholegrain mustard, tahini, lemon juice to make the sauce (be generous:)
Assemble into a sandwich, don’t forget the lettuce!

Notes / Chats.

I used madras curry powder as I find it more aromatic than normal curry powder found in supermarket, Japanese S&B curry powder would work even better!
You can use sweet potato, potato instead of butternut squash as well