Kabocha Squash Croquette Bento

1. 1

   Remove skin, seeds and fibrous flesh from kabocha squash.

2. 2

   Cut the kabocha and a potato into bite sizes and immerse in water.

3. 3

   Put in a pot, and add water until the vegetables are almost covered.

4. 4

   Heat.

5. 5

   Cook until water in the pan is almost gone.

6. 6

   Stir to evaporate the remaining water.

7. 7

   Mix and mash with a wood spatula.

8. 8

   Stir fry the ground meat in a frying pan.

9. 9

   Add chopped onion and mixed vegetables, and stir fry.

10. 10

    Season with salt and pepper.

11. 11

    Mix the mashed kabocha squash and potato with the cooked meat.

12. 12

    Shape into balls.

13. 13

    Tear sandwich bread into small pieces.

14. 14

    Dust meatballs with flour, dip in beaten egg, and coat with panko in that order.

15. 15

    Deep fry at 170C (340F).

16. 16

    They're great in bento as well!

* Per serving · 4 servings · Values may vary.

No additional tips available.