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The ingredients needed to cook Easy Kabocha Squash Croquettes:
- Use 1/2 large Kabocha squash
- Provide 2 tsp ★ Soup stock granules
- Take 2 tsp ★ Ketchup
- Prepare 2 tsp ★ Japanese Worcestershire sauce
- You need 1 Salt and pepper
- Take 1 ・ [Ingredients for deep-frying]
- Get 1 as required Flour, eggs, and panko
- Provide Vegetable oil for deep-frying, as needed
- Take 1 as required Vegetables to garnish (cabbage, daikon radish sprouts or cherry tomatoes)
Instructions to make Easy Kabocha Squash Croquettes:
- Remove the seeds and any stringy parts of the kabocha squash. Pare off the skin roughly. Cut into chunks.
- Place the kabocha chunks on a heat-proof dish and cover with cling film. Microwave at 600 W for about 12 minutes (refer to the Helpful Hints). If you use a smaller amount of the kabocha squash, microwave for a shorter time.
- Remove the dish from the microwave immediately and remove the cling film and kitchen paper to let the steam out.
- Mash the kabocha chunks and season with the ingredients while it's still hot. Check the taste and adjust with salt and pepper.
- After the mashed kabocha squash has cooled down, form into round shapes. Dust them in the flour, dip into the beaten eggs, and roll in the panko. Deep-fry them in the vegetable oil heated to 180˚C until golden brown.
- They are ready to serve. You don't need to prepare any sauce. Put small pieces of cheese in the centre if you like.
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