Kabocha Squash and Potato Salad Croquettes
Kabocha Squash and Potato Salad Croquettes

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, kabocha squash and potato salad croquettes. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Kabocha Squash and Potato Salad Croquettes is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Kabocha Squash and Potato Salad Croquettes is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have kabocha squash and potato salad croquettes using 9 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash and Potato Salad Croquettes:
  1. Prepare Kabocha squash
  2. Get Potato
  3. Get Consomme bouillon
  4. Prepare each Salt and pepper
  5. Prepare Mayonnaise
  6. Take Boiled eggs
  7. Take Flour
  8. Get Egg (for coating)
  9. Take Panko
Steps to make Kabocha Squash and Potato Salad Croquettes:
  1. 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. )
  2. Put 1 in a pan and add water to cover and add consomme bouillon and cook until softened. (Do not boil for too long).
  3. 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).
  4. Drain the kabocha squash and potato when softened, put back in the pan and heat for a while to evaporate the water.
  5. Mush when it slightly cools. Mash it until smooth if you prefer, but I like to leave some chunks for texture.
  6. Add the boiled eggs and mash. You could add ham or corn kernels if you prefer.
  7. Add mayonnaise, salt and pepper and taste. (You could eat this as is.)
  8. Shape the filling into balls, preferably small and flattened.
  9. Coat with flour thinly, beaten egg and the panko in this order.
  10. Deep fry in 180°C oil.
  11. 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.

So that’s going to wrap this up with this special food kabocha squash and potato salad croquettes recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!