250 g of cooked and dried jerky
1 tablespoon of oil
1 large onion chopped
1/4 cup of finely chopped pickled green tomato
400 g of pumpkin cubes
1/2 cup of vegetable broth
2 cups of milk
2 tablespoons of butter
2 1/2 cups of wheat flour
1 egg beaten for coating
Breadcrumbs for coating
Oil for frying
250 g of cooked and dried jerky
1 tablespoon of oil
1 large onion chopped
1/4 cup of finely chopped pickled green tomato
400 g of pumpkin cubes
1/2 cup of vegetable broth
2 cups of milk
2 tablespoons of butter
2 1/2 cups of wheat flour
1 egg beaten for coating
Breadcrumbs for coating
Oil for frying
1 Knead the jerky well
Heat the oil, sauté the onion, add the jerky and cook for three minutes
Add the pickled green tomato and let it cool
2 Cook the pumpkin in vegetable broth, low heat and covered, until tender
Drain and set aside
3 In a blender, blend the pumpkin and milk
Add the butter and bring to a simmer
On low heat, add the wheat flour and stir quickly until thickened and detached from the bottom of the pan
Let it cool
4 Divide the mixture into 30 balls, open and fill with jerky
Shape the croquettes, coat in beaten egg and breadcrumbs
5 Heat the oil and fry the croquettes until golden brown
Remove, drain on paper towels and serve immediately.
