Skin And All Kabocha Squash Croquettes

Skin And All Kabocha Squash Croquettes

The skin of the kabocha squash is mixed with mayonnaise too, so it's delicious! There's lots of onion in this too!

Ingredients: 5 croquettes

Kabocha squash
1/4 (400 g)
Ground meat (beef/pork mix) or ham or sausage
80 g
1 tablespoon
1 tablespoon
1/2 teaspoon
a small amount
a small amount
Oil for deep frying
As required
For the coating:
Beaten egg
1/2 of an egg
Flour, panko
As needed


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.

Story Behind this Recipe

I made these for my husband, who likes to turn leftover kabocha squash salad into croquettes.