Simple Way to Prepare Any-night-of-the-week Kabocha Squash and Potato Salad Croquettes

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Homemade Kabocha Squash and Potato Salad Croquettes. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kabocha Squash and Potato Salad Croquettes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kabocha Squash and Potato Salad Croquettes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kabocha Squash and Potato Salad Croquettes is 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to 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 that.

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. Recipe by Kinakorin

Ingredients and spices that need to be Get to make Kabocha Squash and Potato Salad Croquettes:

1. 1/8 Kabocha squash
2. 2 large Potato
3. 1 Consomme bouillon
4. 1 dash each Salt and pepper
5. 3 tbsp Mayonnaise
6. 3 Boiled eggs
7. 1 Flour
8. 1 Egg (for coating)
9. 1 Panko

Steps to make 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.

While this is in no way the end all be all guide to cooking quick and easy lunches it's great food for thought. The expectation is that this will get your own creative juices flowing so that you are able to prepare excellent lunches for the family without the need to do too horribly much heavy cooking from the approach.

So that is going to wrap this up with this exceptional food Recipe of Award-winning Kabocha Squash and Potato Salad Croquettes. Thank you very much for your time. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!