Here are the kabocha my little brother brought home. They were so small and cute.
Chop kabocha up. They'll be easier to cook if you chop them into smaller sizes. Mince the onion.
Boil the kabocha you chopped in Step 2. When cooked (when you can poke thoroughly with a skewer) remove from heat.
Stir-fry the ground meat and onion from Step 2.
It saves time if you can cook them simultaneously with kabocha in Step 3.
Combine the hot kabocha with meat, salt and pepper. Mash the kabocha (into your preferred consistency).
If the kabocha cools down while you're mixing during Step 5, it'll become less fluffy, so to mix while it's hot.
Form the mixture from Step 5 into balls of your desired size and dredge.
Deep-fry in 180℃ oil. Because the filling is already cooked, it'll be done when the coating is golden brown.
Here's what they look like, freshly fried.
Story Behind this Recipe
My little brother came home with a lot of small kabocha. I thought it would be a shame not to eat them up, so I searched for croquette recipes with the measurement in grams. Here's an arrangement of what I found.
You could make them smaller and put into bentos, or otherwise serve in meals. They're quite dense, so I think you should form small balls when you shape them (you'll get full rather quickly..