Pampas Chicken and Pumpkin Croquettes with Oat Crust, Warm Corn Salad, and Lemon Yogurt Sauce

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a tray with 1 tablespoon olive oil, half of the garlic, 1/2 teaspoon salt, and a little black pepper. Roast for 25 minutes, until tender and lightly golden.

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   2. Meanwhile, cook the chicken breast in a pot of lightly salted water for 12 to 15 minutes, until fully cooked. Drain, let it cool slightly, and finely shred it with your hands or two forks.

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   3. In a skillet, heat 1 tablespoon olive oil over medium heat. Add half of the onion and half of the red bell pepper. Cook for 6 to 8 minutes until softened. Add half of the sweet paprika and 1/2 teaspoon dried oregano, and stir for 30 seconds. Remove from the heat.

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   4. Mash the roasted pumpkin in a bowl. Add the shredded chicken, the sautéed onion and pepper mixture, grated cheese, egg, 2 tablespoons rolled oats, half of the parsley, 1/2 teaspoon salt, and black pepper to taste. Mix until you have a firm mixture. If it feels too soft, let it rest for 5 minutes so the oats absorb moisture.

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   5. Shape 12 small croquettes with lightly oiled hands. Coat them with the remaining rolled oats, pressing gently so the oats stick well.

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   6. Lower the oven to 210 °C / 410 °F. Arrange the croquettes on a lightly oiled tray. Drizzle or brush with the remaining 1/2 tablespoon olive oil and bake for 18 to 20 minutes, turning halfway through, until golden and crisp.

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   7. For the warm salad, heat a skillet with the remaining 1/2 tablespoon olive oil. Add the rest of the onion, the rest of the red bell pepper, and a pinch of salt. Cook for 4 minutes. Add the corn kernels, the remaining sweet paprika, the crushed chili flakes if using, and cook 3 to 4 minutes more. Turn off the heat and mix with the wine vinegar, the remaining parsley, and a pinch of dried oregano.

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   8. For the sauce, combine the plain yogurt with the lemon juice and zest, the remaining chopped garlic, a pinch of salt, and black pepper in a bowl. Stir until creamy.

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   9. Serve 3 croquettes per plate with a portion of warm corn salad and a generous spoonful of lemon yogurt sauce on the side or over the top.