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Recipe for Kabocha Korroke

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Portion

1

Preparation time

15 minutes

Cooking time

15 minutes

Enjoy Kabocha Korokke, delicious Japanese kabocha squash croquettes, crispy on the outside and melt-in-your-mouth on the inside. An easy-to-make individual recipe, perfect for a comforting snack or a light meal.

Image of Recipe for Kabocha Korroke

Ingredients

100 g kabocha (Japanese squash), peeled and cubed
1 small potato, peeled and cubed
1/4 onion, finely chopped
1 tsp. butter
Salt
Pepper
1 tablespoon flour
1 small beaten egg
2 tbsp. panko breadcrumbs
Vegetable oil for cooking

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Instructions

Steam or boil the kabocha and potato until tender (about 10 minutes).
Mash the vegetables with the butter and season with salt and pepper.
Sauté the onion in a small frying pan until translucent, then stir into the kabocha purée.
Form a small oval of purée (or two small balls).
Roll the korokke in the flour, then in the beaten egg, and finally in the panko breadcrumbs.
Heat the oil in a frying pan and fry the korokke until golden and crispy (about 3-4 minutes on each side).
Drain on paper towels and enjoy immediately, plain or with a little tonkatsu sauce.

Recipe notes

To vary the flavor, add a little grated cheese to the purée or a hint of nutmeg. Kabocha Korokke goes perfectly with a small salad or a bowl of hot rice for a complete meal.

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