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Wednesday 10th May 2006

Pumpkin and Toasted Cumin Seed Croquettes

It’s not surprising that “Pumpkin” is sometimes used as an affectionate term when referring to one’s significant other. I mean who could not love a pumpkin? By the way that is a rhetorical question, if you don’t like Pumpkin you’re a fool … I shall say no more!

Pumpkin and Toasted Cumin Seed Croquettes with a super Simple Balsamic and Plum Dipping sauce

After all Pumpkins are a divine food. Much like Kumara they’re what I would call a hero food, being full of fibre, Vitamin A (Beta Carotene) and Vitamin C. Besides all this, pumpkins are cheap as chips and there is so much you can do with them.

For starters they cover all menu courses, from simple snacking and amuse-bouche or hors d’oeuvres, to soups, delightful entree’s and mains and last but by no means least, pumpkins make a great dessert!

This Pumpkin and Toasted Cumin Seed Croquettes recipe is the first of several favoured pumpkin recipes I plan to post in the next few weeks. Perhaps pumpkin is to be my “flavour of the month” as our lovely Ivonne would put it. I also promised Rob my Thai take on Pumpkin Soup.

  • Pumpkin and Toasted Cumin Seed Croquettes
  • Around 2 cups of mashed baked pumpkin
  • 1 teaspoon of cumin seeds, freshly toasted
  • 2 tablespoons of sour cream
  • ½ a teaspoon of salt
  • ¾ of a cup of plain flour, seasoned with a little salt and pepper
  • 2 eggs, lightly beaten
  • 2 cups of dry breadcrumbs
  • oil for frying
  • sea salt
  1. In a bowl mix together the mashed pumpkin, cumin seed, sour cream and salt.
  2. Chill the mixture until ready for use to make the mixture a little firmer.
  3. If your mixture is a little too wet or soft add a tablespoon of flour or some extra breadcrumbs.
  4. Shape spoonfuls of the mixture into small oval logs and gently pass each through the seasoned flour to coat.
  5. Pass the floured croquettes through the beaten egg and finally coat them evenly in the breadcrumbs.
  6. Repeat each step with the remaining mixture.
  7. Heat the oil in a large saucepan or a wok suitable for deep frying.
  8. Test the temperature of the oil by dropping a small cube of bread in, it should float to the top immediately and sizzle until crisp and golden in 30 seconds.
  9. Carefully add some croquettes to the hot oil, being sure to only cook a few croquettes at a time so as not to overcrowd and reduce the heat of the oil or, worse still, causing the oil to overflow!
  10. Cook the croquettes over a medium heat for 4 to 5 minutes, or until they are golden and crisp.
  11. Sprinkle with a little sea salt and serve immediately with the following “Super Simple Balsamic and Plum Dipping sauce”
  12. Makes 16

This is hardly a recipe, although it is a very tasty dipping sauce, mixed together in two blinks of an eye. When I don’t have my own homemade jam, I use New Zealand’s Anathoth’s Jam - although sold in horrid fingernail breaking containers, it’s bloomin’ awesome jam!

  • Super Simple Balsamic and Plum Dipping Sauce
  • ½ a cup of Plum Jam
  • ¼ of a cup of balsamic vinegar, or to taste
  • a little salt
  1. Combine the jam and vinegar together, taste, and add some salt if desired.
  2. Pour into a couple of wee dipping bowls!

Oooh and here’s a little pumpkin trivia for you … did you know that the largest pumpkin ever grown, weighed in at a whopping 666 kg, that’s 1,469 lbs. It was grown and raised, nursed and talked to by Larry Checkon from Northern Cambria, Pennsylvania in the good ol’ US of A in 2005.

Now that would make A LOT of pumpkin croquettes!



  1. The look absolutely melt in your mouth fantastic - I also love anything pumpkin flavoured, looking fwd to a month of recipes for some new ideas

    Ange — Wednesday 10th May 2006 6:58 pm

  2. I’m a big pumpkin fan too. I find they are more filling than most vegetables, maybe they are very starchy ,they are also extremely versatile. I had a wonderful pumpkin veloute at Gordon Ramsay’s restaurant recently and still dream about it!

    Your recipe is a more interesting take on the more common potato croquettes which for some reason I used to eat a lot of as a child. I will have to give it a try, although it is not pumpkin season over here in London, I think it starts in October,

    gastrochick — Wednesday 10th May 2006 7:44 pm

  3. My husband hates pumpkin…and leeks!

    barbara — Wednesday 10th May 2006 9:14 pm

  4. Why thank you, Pumpkin!


    I adore pumpkin and even planted some a few years ago. I can almost taste how crispy these croquettes are … and I cannot wait to see what other pumpkin recipes you have up your sleeve.

    Bring on the pumpkin!

    Ivonne — Thursday 11th May 2006 2:47 am

  5. I agree with you, pumpkin is a food no one cannot like! ;-)
    Lovely recipe! I can tell you are in fall now.

    Bea at La Tartine Gourmande — Thursday 11th May 2006 3:35 am

  6. Bron,

    This looks fabulous! What a great idea and the combination with the plum sauce is to die for!


    Dianka — Thursday 11th May 2006 5:00 am

  7. Hi Bron,
    Thanks for the meme tag. Another great photo. One of the very popular dishes we’ve done is a kumera and macadamia croquette. We serve them with a plum sauce as well. The sweetness of kumera matches well the plum sauce, and the macadamia nuts give some crunch to the texture and a balance of flavour. When they are rolled in some shredded coconut it gives it a wonderful balance , as well as keeping it gluten free. (rather than the breadcrumbs.)

    Paul — Thursday 11th May 2006 10:16 pm

  8. Thanks Ange, I hope you enjoy my other pumpkin offerings too, so pleased to find others who love pumpkins as much as me!

    That must have been some ‘pumpkin veloute’ Gastrochick, to still be dreaming about it! Wish I could try some too!

    Oh dear Barbara, that’s no good, he wouldn’t like it around us at the moment, as we are practically living on leeks and pumpkins!

    Thank you Ivonne, pumpkins are fun and rather easy to grow, although I find home grown ones harder to store unfortunately.

    Oh yes it’s most definitely fall / autumn here now Bea, and we’ve had our first frost, brrrr! Can’t wait for it to snow though!

    Thank you Dianka, the plum sauce is a great match, it’s so yummy with them.

    Hi Paul,
    thanks, haha Glenn and I must have great minds then hey?!
    I take it Glenn Andrews is still your head chef at Alchemy?
    Afraid I’m not hugely fond of coconut though, I’ll eat it, but find it irritates my throat somewhat unfortunately.

    Thanks to you all and your lovely comments!

    bron — Thursday 11th May 2006 10:55 pm

  9. Hi Bron,

    Really love your blog. I’m trying this:

    If you think it’s a good idea I’d love it if you’d spread the word on your blog.


    Kes — Thursday 11th May 2006 11:47 pm

  10. This looks great - one to file away as the UK pumpkin season is still a little way off. I hope by the time autumn comes around, I remember the soup.

    Silverbrow — Friday 12th May 2006 4:30 am

  11. Superb photo - but not good enough to make me want to eat pumpkin. Yep, a fool reads your blog!

    Andrew — Friday 12th May 2006 2:53 pm

  12. Bron, it’s something of a shame you live on the other side of the world. Just as spring vegetables arrive here, you get deluged with glorious fall gourds.

    I love croquettes, by the way, and I think yours look and sound delicious. Can’t wait to see your Thai soup, and the many other glorious pumpkin recipes you come up with.

    rob — Friday 12th May 2006 7:15 pm

  13. Oh my god. That looks AMAZING!! Do you think I could use canned pumpkin puree? of course with the addition of cumin, I could die and go to heaven.

    My Life As A Reluctant Housewife

    Gabriella True — Monday 15th May 2006 4:52 pm

  14. Love the picture - this looks like an interesting twist to pumpkin!

    Joe — Wednesday 17th May 2006 4:23 pm

  15. Hi Kes,
    Thanks for that, I’m definitely interested in an ANZAC version of blogging by mail, will be in touch.

    Thanks Silverbrow, hope you are enjoying some lovely spring weather up there.

    Hehe Andrew, I doubt you’re the only ‘fool’ reading my blog.
    Actually I’ll let you in on a little secret… I too, used to be a fool, but thankfully saw the error of my ways.

    Indeed Rob, it is a shame to be in different seasons, you’re all teasing me with your strawberries and asparagus!!

    Hi and welcome Gabriella True, thank you so much for lovely comment. And no I see no reason why you couldn’t use canned pumpkin puree, it may be a little softer is all.

    Thanks Joe!

    bron — Thursday 18th May 2006 9:58 pm

  16. Okay! Thanks for the response.

    Gabriella True — Tuesday 23rd May 2006 7:34 pm

  17. I love pumpkins….my huspend not, and we fight somr times on this isuee. I trying to find out a dish that might let him change his mide.

    Latifa — Tuesday 23rd May 2006 11:13 pm

  18. […] So to recap… we had a little ‘Amuse-Bouche’ or an appetizer in the Pumpkin and Cumin seed Croquettes, we’ve had the Thai Inspired Soup with Coriander Pesto, so I believe it’s now time for a main course, before a couple of desserts. […]

    Pumpkin and Chorizo Spanish Tagine — Monday 10th July 2006 1:05 am

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