Ginseng Croquettes with a Creamy Cheese Sauce
Ginseng Croquettes with a Creamy Cheese Sauce
Homemade Ginseng Croquettes with a Rich Ginseng Cheese Sauce
Discover a delightful fusion of ‘finger food’ convenience and the subtle bitterness of ‘ginseng’! These croquettes are perfect for a healthy snack or appetizer, offering a unique flavor profile that’s both nourishing and delicious. Enjoy them anytime, anywhere!
Ingredients- 2 roots of fresh ginseng
- 1/2 medium Korean pumpkin (danho-bak)
- 2 medium sweet potatoes
- 4 hard-boiled eggs
- 20g dried cranberries
- 20g sliced almonds
- 20g milk
- 30g frying powder
- 3 eggs (for coating)
- 35g breadcrumbs
Ginseng Cheese Sauce- 15g butter
- 30g milk
- 10g cheese (e.g., cheddar or mozzarella), grated
- 15g all-purpose flour
- 15g butter
- 30g milk
- 10g cheese (e.g., cheddar or mozzarella), grated
- 15g all-purpose flour
Cooking Instructions
Step 1
Prepare all your ingredients. Wash the fresh ginseng thoroughly.
Step 2
Peel the skin off the Korean pumpkin, remove the seeds, and cut it into manageable pieces suitable for steaming.
Step 3
Peel the sweet potatoes using a vegetable peeler and cut them into similar-sized pieces as the pumpkin. Place both in a steamer basket and cook until tender. This usually takes about 20-30 minutes.
Step 4
Begin making the sauce. Melt the butter in a saucepan over low heat. Once melted, add the flour and whisk continuously for about 1 minute to create a roux, ensuring no lumps form. Gradually whisk in the milk until smooth.
Step 5
As the sauce thickens to a custard-like consistency, stir in the grated cheese and finely minced ginseng. Continue stirring until the cheese is fully melted and the ginseng aroma is well incorporated. Remove from heat.
Step 6
While the pumpkin is still warm, place it in a bowl and mash it thoroughly using a fork or a potato masher.
Step 7
Carefully separate the yolks from the whites of the hard-boiled eggs. Finely chop both the whites and yolks and add them to the mashed pumpkin.
Step 8
Add the chopped dried cranberries to the mixture to introduce a tart and fruity element, enhancing the overall flavor.
Step 9
Incorporate the sliced almonds for a delightful crunch. Feel free to add other chopped nuts like walnuts, peanuts, pine nuts, or pecans for added texture and health benefits, according to your preference.
Step 10
Finely julienne the prepared ginseng. Avoid mincing it too finely to retain a pleasant chewy texture. Add the julienned ginseng to the mixture and mix well.
Step 11
Finally, add the mashed sweet potatoes to the bowl. Use a spatula to combine all the ingredients until a cohesive mixture forms.
Step 12
Shape the croquette mixture into bite-sized balls or your desired size. First, coat each ball lightly with frying powder, then dip it in the beaten eggs, and finally coat generously with breadcrumbs. Deep-fry the croquettes in oil heated to 170-180°C (340-350°F) until golden brown and crispy on all sides. Your healthy and delicious ginseng croquettes are now ready!
