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We hope you got insight from reading it, now let's go back to kabocha squash and potato salad croquettes recipe. You can have kabocha squash and potato salad croquettes using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to prepare Kabocha Squash and Potato Salad Croquettes:
- You need 1/8 of Kabocha squash.
- Prepare 2 large of Potato.
- Use 1 of Consomme bouillon.
- Get 1 dash of each Salt and pepper.
- Take 3 tbsp of Mayonnaise.
- Use 3 of Boiled eggs.
- Use 1 of Flour.
- Take 1 of Egg (for coating).
- Take 1 of Panko.
Instructions to make Kabocha Squash and Potato Salad Croquettes:
- 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. ).
- Put 1 in a pan and add water to cover and add consomme bouillon and cook until softened. (Do not boil for too long)..
- 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)..
- Drain the kabocha squash and potato when softened, put back in the pan and heat for a while to evaporate the water..
- Mush when it slightly cools. Mash it until smooth if you prefer, but I like to leave some chunks for texture..
- Add the boiled eggs and mash. You could add ham or corn kernels if you prefer..
- Add mayonnaise, salt and pepper and taste. (You could eat this as is.).
- Shape the filling into balls, preferably small and flattened..
- Coat with flour thinly, beaten egg and the panko in this order..
- Deep fry in 180C oil..
- 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..
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