Take the seeds and inside fibrous bits out of the kabocha squash. Cut into small pieces, put in a heatproof container and microwave until tender. Mash while still hot.
Finely chop the onion and put into a heatproof container with the butter on top. Microwave for 2 minutes or so at 600 W. Remove any moisture with a paper towel.
Mix the drained canned tuna, onion, mayonnaise and kabocha squash together.
Form into small cute balls.
Coat the balls in flour, beaten egg and panko in that order, and deep fry in hot oil until crispy.
I used a can of tuna with corn this time. Please try different additions.
Story Behind this Recipe
My children love kabocha squash croquettes. I wanted to make an easy version using the skin and all.
When microwaving the kabocha squash, mix it around occasionally. I used the skin and all in these croquettes, but please peel the skin off if you prefer. The mayonnaise and the butter on the onion add nice flavor notes. Try this with various additional ingredients.