Peel the kabocha squash randomly and cut into bite sized pieces. Put into a heatproof container, cover loosely with plastic wrap and microwave for about 5 minutes until tender. Mash.
Finely chop the bacon and onion.
Put the bacon and onion in a frying pan and stir fry until soft. Wipe out the excess fat in the pan, add the ● ingredients and continue stir frying.
Add the stir fried ingrediens to the mashed kabocha squash and mix well. Form into patties.
Coat in flour, beaten egg and panko, and deep fry in 170°C oil until golden brown.
Story Behind this Recipe
I made these creamy juicy croquettes for my husband, who says it's hard to eat dense, floury croquettes.
Adjust the cooking time of the kabocha squash depending on its size and variety. Remove the fat that comes out of the bacon as it cooks or it will be, too oily, and it will be hard to form the croquettes too.