These croquettes are very easy to make because the filling mixture is made only with kabocha squash. The filling is already seasoned well with consomme granules, so you don't need to prepare any sauce. Freeze them and they are great for your bento box too.
Vegetables to garnish (cabbage, daikon radish sprouts or cherry tomatoes)
Remove the seeds and any stringy parts of the kabocha squash. Pare off the skin roughly. Cut into chunks.
Place the kabocha chunks on a heat-proof dish and cover with cling film. Microwave at 600 W for about 12 minutes (refer to the Helpful Hints). If you use a smaller amount of the kabocha squash, microwave for a shorter time.
Remove the dish from the microwave immediately and remove the cling film and kitchen paper to let the steam out.
Mash the kabocha chunks and season with the ingredients while it's still hot. Check the taste and adjust with salt and pepper.
After the mashed kabocha squash has cooled down, form into round shapes. Dust them in the flour, dip into the beaten eggs, and roll in the panko. Deep-fry them in the vegetable oil heated to 180˚C until golden brown.
They are ready to serve. You don't need to prepare any sauce. Put small pieces of cheese in the centre if you like.
Story Behind this Recipe
My mother loves kabocha squash, so I made these croquettes for her. She asked me to make just plain croquettes without other ingredients and I made these simple croquettes. It was easy to make! (I sent my mother frozen ones.)
-Before microwaving the kabocha squash, wet 2 pieces of kitchen paper and squeeze out the excess water. Line the bottom of the heat-proof dish with one piece of kitchen paper and cover the kabocha with another. The resultant kabocha squash will turn out better. Don't forget the cling film to cover on top. -Kabocha skins have a lot of nutritions. Pare off the skin roughly so that some of the skins can stay on. -Make them in batches and freeze.