First, prepare your pumpkin. Peel (using a serrated knife – it’s always easier), deseed, then chop it into small cubes. Steam the cubes until tender (I recommend steaming here, but you can always boil or even roast them; you just want mashable pumpkin), then mash until smooth.

Put the mashed pumpkin in a large bowl with the onion and garlic granules, Chinese five spice, flour, olive oil, salt, chili flakes, spring onions and soy sauce, and mix together until really well combined. If it’s not coming together (it should be moldable), then add a little more flour.

Grab a tray and dust it with a little flour. Leave some on your hands, too. Next, take tablespoons of the pumpkin mixture and shape each into a cylinder or round, lightly dusting them with more flour after putting them on the tray. You should have about 10–12. Pop the tray in the freezer while you prepare the coating.

Grab 3 small, shallow bowls and in one mix the panko breadcrumbs with the sesame seeds. Place half the coating flour in another, and in the final bowl whisk together the remaining flour with enough water to create a pancake batter-style consistency.

Dip each croquette first in the flour, then the batter, and finally in the panko and sesame seed mixture, making sure the croquettes are coated all over. Try to keep one hand for dry and one for wet (or you’ll breadcrumb your fingers).

Heat the oil in a heavy-based skillet or large saucepan (ensuring the oil comes no further than halfway up the sides of the pan) set over a medium heat. Bring it to about 180°C (356°F). To test if the oil is hot enough, place a wooden spoon in the pan; if bubbles form around the spoon, it is hot enough to fry. Fry the croquettes in batches, until golden and crispy on all sides. Once fried, transfer to a plate lined with kitchen paper to absorb any excess oil.

Serve the croquettes hot, with some hot sauce or carrot kimchi emulsion on the side.