Skin And All Kabocha Squash Croquettes
I made these for my husband, who likes to turn leftover kabocha squash salad into croquettes.
After putting the croquettes in the frying oil in Step 4, don't poke them around immediately with your chopsticks. For 5 croquettes. Recipe by Sorara82
Skin And All Kabocha Squash Croquettes
I made these for my husband, who likes to turn leftover kabocha squash salad into croquettes.
After putting the croquettes in the frying oil in Step 4, don't poke them around immediately with your chopsticks. For 5 croquettes. Recipe by Sorara82
Cooking Instructions
- 1
Cut up the kabocha squash into 2 cm pieces skin and all. Put into a heatproof container, cover with plastic wrap and microwave for 5 minutes. Mash while still hot and add the mayonnaise and milk.
- 2
Finely chop the onion and stir fry it with the ground meat in a frying pan. Season with salt, pepper and nutmeg, and mix in with the mashed kabocha squash.
- 3
If the mixture is too soft and hard to form, cool it down and then refrigerator, covered, for about 30 minutes.
- 4
Form into oval patties and coat with flour, beaten egg and panko in that order. My way to do this is to brush the floured patties with beaten egg on my palm.
- 5
Put the egg-coated side in panko, turn over and brush the other side with egg and sprinkle that side with panko as well.
- 6
Heat up some oil to 170 to 180°C, fry the patties until golden brown and they're done. When you cut into one it looks like this.
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