Fried Pumpkin Croquettes

Peel potatoes, cut into pieces and cook in salted boiling water until soft, about 25 minutes.

Finely grate pumpkin pulp. Peel and finely chop onion. In a pan, cook onion in 1 tablespoon hot oil until translucent. Add pumpkin and sauté briefly. Remove pan from heat.

Drain potatoes, let steam evaporate, and press through a potato ricer. Mix potatoes with pumpkin and onion mixture. Stir in egg yolks and flour with a wooden spoon until well combined. Season with salt, pepper and nutmeg.

From mixture, form 3 cm (approximately 1 inch) thick rolls. Cut rolls into about 5 cm (approximately 2 inch) long croquettes.

In a frying pan with high sides, heat a generous amount of oil or butter (enough so that croquettes can float in the fat).

Whisk egg whites in a bowl. Place breadcrumbs on a plate.