Turkey balls in panko breadcrumbs with pumpkin mousse

• 1 spoon ginger, garlic and chili paste
• 100 gr panko breadcrumbs
• 2-3 teaspoons hot red jalapeno sauce
• 100 gr coconut milk 11%
• 500 g ground turkey meat
• 1 egg
• 1 tablespoon corn flour
• Salt, black pepper to taste
• Frying oil
• 1 tablespoon olive oil
• 250 g Hokkaido pumpkin

To serve:

• 1 can Mexican red salsa
• 3 tablespoons chopped cilantro

1. Slice and seed the pumpkin, place on a baking sheet, drizzle with olive oil, sprinkle with sea salt, and bake in a preheated oven at 170°C (350°F) for about 30 minutes. When the pumpkin is soft, remove it from the oven, set aside, and let it cool. Then transfer it to a large bowl, add the coconut milk and jalapeño hot sauce, and blend until smooth (press through a sieve if necessary).
2. Place the ground turkey in a bowl, add the ginger, garlic, and chili paste, then mix together the filling. Finally, season with salt and pepper to taste. Form even-sized balls and coat in flour, egg, and panko breadcrumbs. Deep-fry until golden brown.
3. Thread the prepared meatballs onto toothpicks and serve with pumpkin mousse, Mexican salsa and fresh cilantro.