Pinto Bean and Butternut Squash Yassa Croquettes with Smoked Paprika

Preheat oven to 200°C. Toss the butternut-squash cubes with 1 tbsp olive-oil and half the salt. Spread in a single layer on a baking sheet. Roast 18-20 minutes, turning once, until tender and lightly caramelized at the edges. Set aside to cool slightly.

While the squash roasts, heat 2 tbsp olive-oil in a wide Dutch oven or skillet over medium heat. Add the yellow-onion sliced into thin half-moons with the remaining salt. Cook, stirring occasionally with a WoodenSpoon, for 25-30 minutes until deeply golden, sweet, and jammy — not just soft. This slow caramelization is the soul of the yassa.

Reduce heat to medium-low. Stir the mustard, smoked-paprika, and cayenne directly into the caramelized onion. Cook 2 minutes, stirring constantly, until fragrant and unified. Squeeze in the juice of both lemon. Cook 2 more minutes — the mixture should be glossy, bold, and bright. Remove from heat.

In a large bowl, roughly mash the pinto-beans with a fork, leaving some texture. Add the roasted butternut-squash and the yassa onion mixture. Stir together until well combined. Fold in the 2 eggs, 80g breadcrumbs, and chopped parsley. Taste and adjust salt. Let the mixture cool to room temperature — it will firm up and be easier to shape. If it seems wet, add extra breadcrumbs a tablespoon at a time.

Beat the 2 eggs for the egg wash in a shallow bowl. Spread the remaining 100g breadcrumbs on a plate. Scoop about 2 tablespoons of mixture per croquette and roll into oval shapes about 5cm long. Dip each in egg wash, then roll in breadcrumbs, pressing firmly to coat. Place on a lined tray. You should get roughly 16 croquettes.

Heat 2 tbsp olive-oil in a large non-stick or cast-iron skillet over medium heat until shimmering. Add croquettes in a single layer — work in batches if needed. Fry 3-4 minutes per side, until deep golden-brown and crisp on all sides. Add remaining oil as needed between batches. Internal temperature is not critical for plant-based croquettes; visual doneness is your guide.

Let croquettes drain briefly on a paper towel. Arrange on a wide communal platter or in one large bowl. Finish with a light dusting of smoked-paprika and a final squeeze of lemon over the top. Serve immediately while hot and crispy, with extra lemon wedges on the side.