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.
Cook until water in the pan is almost gone. Stir to evaporate the remaining water. Mix and mash with a wood spatula.
Stir fry the ground meat in a frying pan. Add chopped onion and mixed vegetables, and stir fry. Season with salt and pepper.
Mix the mashed kabocha squash and potato with the cooked meat. Shape into balls.
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).
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.
I tore the bread to make breadcrumbs, but you can use a blender It's no problem to use store-bought breadcrumbs.