Kabocha Pumpkin Croquettes
Healthy non-fried croquette made with soft, moist pumpkin and crispy panko.
Photographed by Masaya Suzuki
Calorie count is per serving
Ingredients (Serves 2)
- 1/8 kabocha pumpkin (net 160 g)
- 20 g panko breadcrumbs
- 30 g cream cheese
- 1/2 can tuna (canned/in oil) (approx. 40 g)
- Mesclun (mixed young salad greens), as needed
- Lemon wedges, as needed
Peel the kabocha and remove the seeds and stringy pulp. Cut into bite-size pieces. Place in a heat-resistant bowl. Cover lightly with plastic wrap and microwave (600 W) for about eight minutes.
Pour the panko into a frying pan and place over medium heat. Allowing the moisture to evaporate, toast the panko for about 10 minutes until golden brown.
Toasting enhances the fragrance of the panko breadcrumbs.
Mash the kabocha while hot and combine with cream cheese, drained canned tuna, and a pinch of salt and pepper. Roll into bite-size balls and coat with toasted panko. Plate up and garnish with salad greens and lemon.