And thus was born this contest. I brainstormed a bit to think of all the main ingredients that would go well with Thai flavors. One of my favorite accompaniments with fragrant Thai curries is steamed rice and one of my favorite vegetables in the curry itself, soaking up rich coconut flavors, is eggplant and these were the two ingredients that I substituted for the pumpkin.
To cook the eggplant, I peeled and cubed it, then microwave-cooked it for about 6-7 minutes, stirring evert 2 minutes. Then I used a fork to mash the eggplant. I substituted cilantro for the basil in the recipe because that is what I had on hand. I used a pan to cook these on the stove-top because I didn't want to heat up the whole oven for this fairly small batch.
Here is my experiment: Thai-inspired Croquettes:
1 C green beans, trimmed and sliced
1 C cooked eggplant puree
1/2 C cooked rice (white or brown)
1/2 C cilantro
3 T soy sauce
1 T Thai red curry paste
1 T. grated lemon zest
1 t brown sugar
1/4 t freshly ground black pepper
1 t ground flax seed
2 t cornstarch
Place the green beans and basil into a food processor and pulse to chop coarsely (do not puree!). Pour into a bowl and add all remaining ingredients. Stir well to mix everything. Form into small patties. Cook the patties on an oil-sprayed pan until golden on both sides.
Serve with the delicious dipping sauce from Susan.
These were delicious! Next time I might consider pre-cooking the beans until tender before proceeding with the recipe. Thanks for the opportunity to play with this recipe and have some fun, Susan! It is going to be fun to see what everyone comes up with.