1. Boil or steam kabocha.
2. Sauté onion and garlic until softened.
3. Strain kabocha well and mash. It is important to remove any excess liquid.
4. Add all ingredients into a large bowl and mix well. Season with salt and pepper.
5. Form into croquette shape patties and let it rest and cool for 15 minutes. You may place them in the freezer briefly to make it easier to coat later.
6. Coat croquettes in flour, egg mixture then panko.
7. Deep fry until golden brown, approx. 4 minutes. You may also bake or air fry the croquettes, simply spray with oil before baking.
8. Enjoy hot! They are crunchy on the outside, moist and soft on the inside.
P.S. The mixture can be shaped into bite-sized balls making them great for parties and addition to bento boxes too!
Recipe by Chef Autumn.
