Pan-fried Sweet Potato and Kabocha Pumpkin Croquette

Potato and pumpkin made into one big croquette like a pancake. It is big, but not too heavy because it is not deep-fried.

Pan-fried Sweet Potato and Kabocha Pumpkin Croquette
Photographed by Takeshi Noguchi


Recipe by
Masaki Samejima

Difficult

Pork

Vegetables

Party

230kcal

30minutes

Calorie count is for 1/4 of the croquette.

Ingredients

  • 150 g kabocha pumpkin
  • 150 g sweet potato
  • 1/3 onion (60 g)
  • 3 slices bacon (thinly sliced) (50 g)
  • 1 1/2 tbsp parsley (minced)
  • Milk, as desired
  • Beaten egg, as needed
  • Panko breadcrumbs, as needed
    Note

    Use fine panko. If unavailable, crush regular panko with your hands.

  • [A]

    • 2 tbsp apricot jam
    • 1/2 tbsp lemon juice
  • Olive oil
  • 1/3 tsp salt
  • A pinch of pepper
  • Flour

Directions

1

Roughly peel the kabocha and sweet potato, leaving some of the skin intact. Cut into 2 cm cubes. Rinse and place in a heat-resistant bowl. Cover with plastic wrap and microwave (600 W) for 4-4.5 min. When soft enough to pierce with a bamboo skewer, mash with a potato masher or a fork.

2

Cut the bacon into 5 mm strips. Cut the onion across into thin slices. Combine [A] to make the sauce. If you're using chunky apricot jam, mince the chunks before combining with lemon juice.

3

Heat the bacon in a frying pan placed over low heat. When the fat starts to liquefy, add 1 tsp olive oil and stir-fry over medium-low heat until tender.

4

Add the bacon to the mashed kabocha and sweet potato. Sprinkle with parsley, 1/3 tbsp salt and a pinch of pepper. Use a spatula to mix and form one large mass. If it's too stiff, add 1-2 tbsp of milk. Dust a cutting board with flour and place the mixture on top. Shape into a round and flat croquette, about 15 cm across and 2.5 cm thick.

Advice

Making one large croquette and cutting it into several portions will minimize the absorption of oil.

5

Coat with beaten egg and panko. Make a crisscross incision on one side of the croquette.

6

Heat 1/2 tbsp of olive oil in a frying pan placed over low heat. Place the croquette, incision side down, in the pan. When it starts to brown, carefully turn it over. Add 1/2 tbsp of olive oil from the side and fry until golden brown. Plate up and serve with the sauce.

Advice

Compared to deep frying four small croquettes, you can reduce the calorie count per serving by 100 calories by pan-frying one large croquette which is then cut into four servings.