Kabocha Korokke

Kabocha Korokke is a delightful Japanese croquette made with creamy kabocha squash, perfectly seasoned and coated in crispy breadcrumbs. This vegan dish is a comforting and nutritious option, ideal for a satisfying lunch.

Ingredients

• Kabocha squash - 300 grams
• Panko breadcrumbs - 100 grams
• All-purpose flour - 50 grams
• Unsweetened plant milk - 100 ml
• Green onion - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. Cut the kabocha squash in half, remove the seeds, and steam or boil until tender, about 15-20 minutes.
2. Once cooled, scoop the flesh into a mixing bowl and mash until smooth.
3. Add chopped green onion, minced garlic, grated ginger, soy sauce, salt, and black pepper to the mashed kabocha and mix well.
4. Form the mixture into small patties, about the size of your palm.
5. Set up a breading station with flour, plant milk, and panko breadcrumbs in separate dishes.
6. Dip each patty into the flour, then into the plant milk, and finally coat with panko breadcrumbs.
7. Heat vegetable oil in a frying pan over medium heat, enough to cover the bottom of the pan.
8. Fry the korokke in batches for about 4-5 minutes on each side, or until golden brown and crispy.
9. Drain on paper towels and serve hot with dipping sauce or salad.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 50 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, supporting immune function.
• High in fiber, promoting digestive health.

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