Pumpkin bitterballen with goat's cheese and chorizo

Name: pumpkin bitterballen with goat's cheese and chorizo
Cook time: 25 min
Total time: 40 min
Yield: 22
Ingredients: 800 g kabocha pumpkin; 100 g chorizo pamplona in slices; 125 g soft goat cheese; 50 g wheat flour; 2 medium sized egg; 1 liter peanut oil

Bitter balls with a filling of pumpkin, kobauchomporn, chorizo and goat cheese.

Ingredients

Directions

Peel the pumpkin and cut into cubes of 1 cm. Bring a pan with a layer of water and salt to the boil and cook the pumpkin cubes for 5 min.
Drain and drain well. Prak roughly with a fork. You can still see pieces of pumpkin.
In the meantime, heat a frying pan without oil or butter and fry the chorizo for 5 minutes on a medium heat. Drain on kitchen paper.
Crumble the goat's cheese and chorizo over the pumpkin. Season with pepper and salt. Mix everything together well.
Is the mixture too weak. Let cool for 15 minutes in the refrigerator.
Put the flour in a bowl. Break the eggs over another bowl and beat with a fork. Do the in a third bowl.
Form balls with the size of a walnut of the mixture with wet hands.
Roll the balls successively through the flour, the egg and the panko.
Heat the oil in a (frying) pan to 180 ° C. The oil is hot enough when a piece of bread starts to fizzle in the oil immediately.
Fry the bitterballen about 3 minutes or until golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper.