Kabocha Squash Croquettes with Mozzarella Cheese

• 200 grams Kabocha squash (See how to cook it here -
• 12 bite sized cubes Mozzarella cheese
• 1 pinch Salt
• 2 tsp Margarine
• 2 tbsp Chopped parsley
• 2 tsp Katakuriko
• 1 Cake flour
• 1 Eggs
• 1 Panko
• 1 Oil for deep frying

1. Add the salt, margarine, parsley and katakuriko to the steamed and mashed kabocha squash.
2. Divide the mixture and form into balls with a piece of cheese in the centers.
3. Coat in flour, beaten egg and panko in that order.
4. Deep fry in 170 to 180C oil until golden brown.
5. Don't fry them for too long or the cheese will come leaking out!
6. Serve, optionally with lemon wedges, as well as Japanese-style Worcestershire sauce, or ketchup.
7. When you cut into them, the mozzarella cheese is soft and melted, and the kabocha squash will have a creamy texture.

bite sized cubes mozzarella cheese, salt, margarine, parsley, katakuriko, flour, eggs, oil

Taken from cookpad.com/us/recipes/169924-kabocha-squash-croquettes-with-mozzarella-cheese (may not work)