Yaki Kabocha no Korokke

Yaki Kabocha no Korokke is a delightful Japanese baked croquette made with sweet kabocha pumpkin, delivering a rich and comforting flavor. Each bite offers a crispy exterior with a soft, creamy filling that is both satisfying and healthy.

Ingredients

• Kabocha squash - 300 grams
• Potato - 100 grams
• Onion - 50 grams, finely chopped
• Garlic - 1 clove, minced
• Soy sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Panko breadcrumbs - 50 grams
• Olive oil - 1 tablespoon for baking
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the kabocha squash in half, remove the seeds, and place it cut-side down on a baking tray. Roast for 25-30 minutes until tender.
3. While the kabocha is roasting, peel and cube the potato. Boil in salted water for about 15 minutes or until tender. Drain and mash.
4. In a skillet, heat a small amount of olive oil over medium heat. Sauté the finely chopped onion and minced garlic until translucent, about 3-4 minutes.
5. Once the kabocha is roasted, scoop out the flesh and combine it with the mashed potato, sautéed onion and garlic, soy sauce, salt, and black pepper. Mix until smooth.
6. Allow the mixture to cool slightly, then form it into small patties (about 8-10) and coat each patty in panko breadcrumbs.
7. Place the patties on a baking sheet lined with parchment paper. Drizzle with olive oil.
8. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and crispy.
9. Serve warm, garnished with fresh parsley.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, promoting good vision and immune function.
• High fiber content aids in digestion and helps maintain a healthy weight.

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