Golden Pumpkin Croquettes with Creamy Centers
Sweet kabocha squash is steamed until impossibly tender, mashed with sauteed onions and a hint of cream, then formed into plump rounds, breaded in crispy panko, and fried to a shattering golden perfection. Each bite reveals a molten, naturally sweet pumpkin center that needs nothing more than a drizzle of tonkatsu sauce.
Ingredients
- 500g kabocha squash, seeded and cut into chunks (skin on)
- 1 small onion, finely diced
- 100g ground pork
- 1 tablespoon butter
+ 11 more ingredients
Instructions
Steam the kabocha chunks for 15 minutes until completely tender when pierced with a fork. Scoop the flesh from the skin (or leave the skin on for rustic texture) and mash until mostly smooth in a large bowl. Set aside.
Melt the butter in a skillet over medium heat. Cook the diced onion for 3 minutes, then add the ground pork, breaking it up with a spatula. Cook until the pork is no longer pink, about 4 minutes. Season with salt, white pepper, and nutmeg.
Add the pork and onion mixture to the mashed kabocha along with the heavy cream. Stir to combine thoroughly. Taste and adjust seasoning.
Refrigerate the mixture for 15-20 minutes until firm enough to shape. Form into 8 oval or round patties, about 2cm thick.
Set up a breading station: flour, beaten eggs, and panko in three separate shallow dishes. Coat each croquette in flour, then egg, then panko, pressing gently to adhere.
Heat oil to 175C (350F). Fry the croquettes in batches of 3-4 for 3-4 minutes, turning once, until deep golden brown all over.
Drain on a wire rack. Let rest for 2 minutes so the molten center settles slightly.
Serve on a bed of shredded cabbage with tonkatsu sauce and lemon wedges alongside.
Nutrition Estimate
Per serving • Estimated by Blinner AI