Kabocha Squash Croquette Bento

Kabocha Squash Croquette Bento

This croquette is very tender made from mashed kabocha squash and potatoes.
Also, it is very filling because of ground meat.
This is a round croquette coated with hand torn breadcrumbs!

Ingredients: 2 servings

Kabocha squash
Ground beef and pork mixed
50 g
Frozen mixed vegetables
1 tablespoon
Finely chopped onion
1 tablespoon
Salt and pepper
A small amount
Batter (flour and egg)
As needed
Sandwich bread (for panko)
1/2 slice


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!

Story Behind this Recipe

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.