Cut the kabocha squash and potatoes into small sizes. Use the same ratio of kabocha squash and potatoes (soak the potatoes in water for a while. )
Put 1 in a pan and add water to cover and add consomme bouillon and cook until softened. (Do not boil for too long).
Boil the eggs. (When I make boiled eggs, I add enough water to cover the eggs and turn off the heat once it comes to a boil. Cover with a lid on and let sit for 10 minutes. The eggs will be soft-boiled if left for 9 minutes).
Drain the kabocha squash and potato when softened, put back in the pan and heat for a while to evaporate the water.
Mush when it slightly cools. Mash it until smooth if you prefer, but I like to leave some chunks for texture.
Add the boiled eggs and mash. You could add ham or corn kernels if you prefer.
Add mayonnaise, salt and pepper and taste. (You could eat this as is.)
Shape the filling into balls, preferably small and flattened.
Coat with flour thinly, beaten egg and the panko in this order.
Deep fry in 180°C oil.
They are delicious just as they are, but I make a sauce to go with it. Mix ketchup and mayonnaise in a 2:1 ratio.
Story Behind this Recipe
I got a hint from a recipe by user Kalchofii. Mixing kabocha and potato together is delicious and has a mild sweetness, so I thought it must make delicious croquettes. My husband who usually doesn't like potato or kabocha loved these.
It is a little bit of work, but it tastes better if you cook the kabocha squash and potatoes after boiling them to extract the water. You will taste more of the kabocha with 2 eggs, but it'll take an eggy flavor with 3. I seasoned it with consomme bouillon like my other kabocha squash salad recipes.