Kabocha Squash Croquette Bento
cookpad.japan @cookpad_jp
I found a small amount of kabocha squash and a potato in the refrigerator but they weren't enough for an entrée, so I steamed and mashed them to cook croquettes, and packed them into a bento.
I tore the bread to make breadcrumbs, but you can use a blender
It's no problem to use store-bought breadcrumbs. Recipe by Kyarameruhappi-
Kabocha Squash Croquette Bento
I found a small amount of kabocha squash and a potato in the refrigerator but they weren't enough for an entrée, so I steamed and mashed them to cook croquettes, and packed them into a bento.
I tore the bread to make breadcrumbs, but you can use a blender
It's no problem to use store-bought breadcrumbs. Recipe by Kyarameruhappi-
Cooking Instructions
- 1
Remove skin, seeds and fibrous flesh from kabocha squash. Cut the kabocha and a potato into bite sizes and immerse in water. Put in a pot, and add water until the vegetables are almost covered. Heat.
- 2
Cook until water in the pan is almost gone. Stir to evaporate the remaining water. Mix and mash with a wood spatula.
- 3
Stir fry the ground meat in a frying pan. Add chopped onion and mixed vegetables, and stir fry. Season with salt and pepper.
- 4
Mix the mashed kabocha squash and potato with the cooked meat. Shape into balls.
- 5
Tear sandwich bread into small pieces. Dust meatballs with flour, dip in beaten egg, and coat with panko in that order. Deep fry at 170°C (340°F).
- 6
They're great in bento as well!
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