Easy Kabocha Squash Croquettes

• 1/2 large Kabocha squash
• 2 tsp Soup stock granules
• 2 tsp Ketchup
• 2 tsp Japanese Worcestershire sauce
• 1 Salt and pepper
• 1 Ingredients for deep-frying
• 1 as required Flour, eggs, and panko
• 1 as required Vegetables to garnish (cabbage, daikon radish sprouts or cherry tomatoes)

1. Remove the seeds and any stringy parts of the kabocha squash.
2. Pare off the skin roughly.
3. Cut into chunks.
4. Place the kabocha chunks on a heat-proof dish and cover with cling film.
5. Microwave at 600 W for about 12 minutes (refer to the Helpful Hints).
6. If you use a smaller amount of the kabocha squash, microwave for a shorter time.
7. Remove the dish from the microwave immediately and remove the cling film and kitchen paper to let the steam out.
8. Mash the kabocha chunks and season with the ingredients while it's still hot.
9. Check the taste and adjust with salt and pepper.
10. After the mashed kabocha squash has cooled down, form into round shapes.
11. Dust them in the flour, dip into the beaten eggs, and roll in the panko.
12. Deep-fry them in the vegetable oil heated to 180 C until golden brown.
13. They are ready to serve.
14. You don't need to prepare any sauce.
15. Put small pieces of cheese in the centre if you like.

squash, granules, ketchup, worcestershire sauce, salt, ingredients, flour, vegetables

Taken from cookpad.com/us/recipes/157198-easy-kabocha-squash-croquettes (may not work)