Pumpkin Rice Croquettes with Tarragon Mayonnaise

This recipe from the blog Al Dente Gourmet is one of my favorites this month. It uses grated pumpkin and cooked rice to make little patties that are pan fried and served with tarragon mayonnaise or in my case buttermilk ranch dressing from Pensey's. It can (and is recommended) be made ahead of time. I used panko for the breadcrumbs and they stayed relatively crispy even through multiple reheatings. Ann, the Hub and I were taste testers on this. The Hub was having a hard time wrapping his head around when you would serve these. Ann suggested as the starch component in a regular meal. I saw them as hors de oeuvres or with a salad for lunch, too. In fact I did eat them for lunch for several days because the recipe makes quite a few. This is an easy, yet restaurant grade, recipe.