These bite sized Indian inspired balls of spice
could be directly from my witches cauldron for the grown up trick or treaters!
I had a 1/4 of a butternut pumpkin leftover in my fridge & thought what on earth can I do with that?!?! Read on to find out how scary the inner workings of my brain can be!
So, I started by peeling & chopping up that 1/4 butternut pumpkin, tossing it into a pot of water & bringing it to the boil.
Whilst that was happening, I grabbed out my mini wok to create a spice paste. How I did that was to pop in a splash of peanut oil along with 1 teaspoon of minced garlic, 1 teaspoon of curry powder, 1 teaspoon of garam masala, 1/4 teaspoon of hot cayenne pepper, 1/4 teaspoon of ground ginger powder & 1/2 tablespoon of red thai curry paste. Then I turned on the heat to fry those spices off until Hubby came running with the fragrance!
By this time, the pumpkin was nice & soft so I drained it, put it back into the now empty saucepan & mashed it up. I added in a good knob of butter too!
Into the spice paste in my mini wok, I added a splash of full cream milk, just a normal amount that I’d use to make a mash (you know, how you do butter & milk to any mashed tattie or pumpkin) but I put the milk into the spices first to loosen them up so the milk I used for my mash was spiced, rather than placing the spice paste directly into the pumpkin.
Next, I mixed through some cooked rice to continue along with my Indian theme & which would act as my binding agent.
Pop that lot in the fridge to chill.
When you’re ready to eat, simply heat up some oil in a pan, roll the spiced mashed pumpkin into balls & coat in whatever crumb float your boat before frying them off to colour as it’s already cooked. Make sure you set the balls aside to drain excess oil off & serve whilst still hot.
Now these are soft, so not finger food by any stretch of the imagination, so you will require forks for these wee beauties.