Mini Pumpkin-Sage Balls

By carinem25

Ingredients

• 3 T. canola oil, plis more for frying sage leaves
• 1/2 c. finely diced onion
• 2 cloves garlic, minced (2 t.)
• 2 1/2 t. chopped fresh sage
• 3/4 c. pumpkin puree
• 3/4 c. plain breadcrumbs
• 1 egg, beaten
• 1/2 t. salt
• 1/4 t. pepper
• 16 whole sage leaves
• green tabasco sauce for dipping

Preparation

Step 1

Preheat oven to 375. Coat baking sheet with cooking spray. Heat oil in small skillet over med-low heat. Add onion, and cook 10 minutes, or until light brown, stirring occasionally. Add garlic and chopped sage, cook 2 mins more. Transfer to bowl.

Combine pumpkin puree, breadcrumbs, egg, salt and pepper in bowl with onion mixture. Form into 1.5 inch round balls, transfer to baking sheet. Bake 10-15 minutes, or until bottoms are golden brown.

Pour enough oil in large skillet to coat bottom 1/8 inch. Heat over med until oil shimmers. Add sage leaves in single layer, and fry 20-30 seconds or until brittle but still bright green. Transfer to paper towel-lined plate, and sprinkle with salt. Serve pumpkin balls with sage leaves and green pepper sauce.