What you’ll need
• ½ potato (about 120g), thinly sliced
• 1 small wedge pumpkin (about 120g), thinly sliced
• 20g butter
• 2 tablespoons plain flour
• ¼ cup cream
• ¼ cup milk
• 25g shredded parmesan
• 1 egg yolk; egg white to set aside for dredging
• ½ large brown onion, diced
• ½ smoked duck, skin removed to put aside; all diced
• ½ cup of all purpose flour
• 1 egg, beaten
• ½ cup panko breadcrumbs
• ½ cup Captain Oats instant oats
Sauce + Garnish
• 1 teaspoon wasabi
• 2 tablespoons Japanese mayonnaise
• 1 tablespoon tonkatsu sauce
• Chives, chopped
1. Boil potato and pumpkin in salted water for about 10 minutes until fork-tender.
2. When potatoes and pumpkin are cooking, prepare bechamel sauce. Melt butter over low-medium heat in a small saucepan. When it starts to foam, add flour and cook for about 2 minutes, stirring constantly.
3. Pour in cream and milk and continue to stir until sauce thickens. Add parmesan cheese and stir well till combined and sauce is smooth. Stir in egg yolk. Season with salt and pepper.
4. Drain cooked potatoes and pumpkin. Place in a stove and apply low heat to dry up excess moisture. Start to mash and combine them together. Turn off heat and set aside.
5. Render duck skin over low heat and saute onion till translucent. Then add the smoked duck. Fry for about 1 minute and set aside.
6. Combine bechamel, potato-pumpkin mash, pan-fried smoked duck and skin (without the rendered fat).
7. Chill mixture in the freezer for about 8 to 10 minutes. Meanwhile, prepare the flour, beaten egg and the excess egg white, breadcrumbs and instant oats for dredging and breading.
8. Once chilled and mixture is slightly harder in consistency, scoop equal amounts of mixture and shape into balls.
9. Flour the balls, then dredge them in the beaten eggs and coat well with panko breadcrumbs and instant oats. Set aside.
10. Fry them in a preheated 170 deg C deep-fryer for about 2 minutes or till golden brown. Drain and plate them.
11. Combine wasabi and mayonnaise and mix well. Spoon a small dollop of wasabi mayonnaise on each ball and drizzle with tonkatsu sauce.
12. Garnish with chives and serve warm.
This is one of three recipes – including Hainanese chicken rice bento and chocolate mousse with cashew and cranberry crumble – that mums, dads and kids learnt at Young Parents’ recent Fun Family Cooking Workshop at Cookyn Inc.
Look out for more exciting family events from Young Parents – like our Facebook page to get the latest deets.
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