Pumpkin Croquettes - Kabocha Korokke

Trust the Japanese to turn a simple vegetable into a party delight. This croquette is light, simple to cook, and absolutely delicious. Introduce your kids to the pumpkin dressed as a korokke and they will be hooked for life. 

·        3 cups of peeled and diced pumpkin
·        6 cloves garlic
·        1 onions chopped fine
·        1 tblsp olive oil
·        1 tsp salt
·        ½ tsp garlic
·        ½ tsp grated ginger
·        1 tblsp dark soy sauce
·        1 egg beaten ( if vegetarian make a thin paste with 2 tablespoons cornstarch)
·        4 tblsp cornstarch
·        1 cup of breadcrumbs  or panko crumbs
·        Oil for frying

 Heat a non stick pan and put in the olive oil. Saute the onions till golden brown, remove from heat and keep aside. In the same pan add in the diced pumpkin and , ginger and garlic. Cover and cook the pumpkin on low heat till they are soft and squishy. Using a ladle, mash the pumpkin well. Add in the soy sauce, salt, onions. Cook till the mixture dries and forms a lump.

Turn out the  mixture in a plate and spread out to cool. Once cool, divide into 8 portions. Roll them into little balls, flatten and form into uniform cutlets. 

Roll them in cornstarch and keep aside . Heat the oil in a deep skillet. . 

Dip the croquettes in the egg wash ( or the thin cornstarch paste)  ,

then roll into the breadcrumbs.

 Shake off any excess crumbs and lower into the hot oil. Once the underside looks brown, carefully turn over and fry till golden brown.

Serve with Mayonnaise or ketchup.