Simple Way to Prepare Homemade Kabocha Squash and Potato Salad Croquettes

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, kabocha squash and potato salad croquettes. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Kabocha Squash and Potato Salad Croquettes is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Kabocha Squash and Potato Salad Croquettes is something which I have loved my entire life.

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

The ingredients needed to make Kabocha Squash and Potato Salad Croquettes:

1. Make ready Kabocha squash
2. Prepare Potato
3. Make ready Consomme bouillon
4. Prepare each Salt and pepper
5. Make ready Mayonnaise
6. Take Boiled eggs
7. Prepare Flour
8. Get Egg (for coating)
9. Get 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 is going to wrap it up with this special food kabocha squash and potato salad croquettes recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!