Steps

1. Peel and thinly slice 1/4 onion (60g) against the grain.
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2. Scoop out the seeds and pulp from 150g pumpkin and cut into 2cm cubes.
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3. Place the cut pumpkin in a microwave-safe bowl, cover with plastic wrap, and microwave for 2 minutes on 600W.
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4. Mash the microwaved pumpkin with a fork or masher. (Key Tip!) If there are still hard pieces, microwave for an additional 30 seconds at a time, checking for doneness.
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5. Add the chopped onion to the mashed pumpkin and mix. (Key Tip!) Slicing the onion against the grain helps it cook faster and softens it with the residual heat from the pumpkin.
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6. Once the pumpkin and onion are well combined, add 2 tbsp mayonnaise, salt (to taste), and 1/2 tsp curry powder and mix thoroughly.
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7. Cut 5 slices of ham in half.
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8. Place the prepared filling onto the ham slices and fold them in half to sandwich the filling.
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9. Lightly coat the surface of the sandwiched ham and pumpkin with all-purpose flour.
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10. Heat some oil in a frying pan over medium heat.
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11. Once the pan is hot, arrange the ham and pumpkin slices (dusted with flour) after dipping them in the beaten egg.
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12. Flip them over when the bottom side is browned, and cook both sides.
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13. Use the remaining beaten egg by dipping the cooking ham and pumpkin into it a second time. (Key Tip!) If this second dip is bothersome, you can pour the egg around the edges of the pan to make a thin omelet, and wrap it around the ham and pumpkin.
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14. Once both sides are golden brown, it's done. Plate and serve.
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