Roast pumpkin & bocconcini croquettes

Preheat oven to 220°C. Line a roasting pan with baking paper. Cut pumpkin into 1cm pieces. Place in prepared pan. Spray with oil. Roast for 30 minutes or until tender. Set aside to cool. Mash pumpkin.

Make panada: Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute (do not brown). Remove from heat. Gradually add milk, whisking constantly until combined. Return pan to medium heat. Cook, whisking constantly, for 3 to 4 minutes or until sauce comes to the boil. Cook, stirring constantly, for a further 2 minutes.

Combine pumpkin, parmesan and warm panada in a large bowl. Season with salt and pepper. Mix well. Cover and refrigerate for 2 hours or until chilled.

Lightly coat hands in flour. Using 1/4 cup of mixture at a time, shape mixture into balls. Press 1 bocconcini into each ball and re-roll to enclose.

Combine breadcrumbs and parsley in a shallow dish. Coat croquettes, 1 at a time, in flour. Dip in egg, then roll in breadcrumb mixture, pressing on firmly to coat. Place on a tray. Cover and refrigerate for 15 minutes or until firm. Preheat oven to 160°C.

Pour oil into a large, heavy-based saucepan or wok until one-third full. Heat over medium heat until hot. Cook croquettes, 4 at a time, for 2 to 3 minutes or until golden. Transfer to a wire rack over a baking tray. Keep warm in oven while cooking remaining croquettes. Sprinkle with sea salt and serve.