Kabocha Korokke

A golden, crispy crust that yields to a melting pumpkin center. The filling is creamy and naturally sweet, enhanced by well-seared ground beef.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 666
• Protein: 23 g
• Carbs: 60 g
• Fat: 36 g

Ingredients

• 600 g Red kuri squash ( peeled and cubed )
• 150 g Ground beef 15% fat ( fresh )
• 1 piece Yellow onion ( finely chopped )
• 20 g Minimum butter sweet ( for the pan )
• 30 ml Whole milk ( room temperature )
• 50 g Wheat flour ( for breading )
• 2 piece Egg ( beaten )
• 100 g Breadcrumbs ( fine )
• 750 ml Sunflower oil ( for frying )
• 1 pinch Fleur de sel
• 600 g Kabocha Squash ( cut into large cubes )
• 100 g Panko breadcrumbs

Instructions

1. Cooking the squash

   Cut the kabocha squash into large cubes. Steam until a knife tip sinks in like butter. Drain carefully to avoid making the filling soggy.

2. Sautéing the filling

   In a pan, sauté the finely chopped onion with a knob of butter. Add the ground beef, increase the heat to brown the meat well. Season with salt and pepper.

3. Mixing and texture

   Mash the hot kabocha flesh with a potato masher. Stir in the meat, onion, and milk. The texture should be firm but flexible, with no raw chunks of squash.

4. Shaping

   Form oval patties about 2 centimeters thick. Let them cool completely so they firm up before handling.

5. Breading

   Dredge each patty in flour, then dip in beaten egg, and finally coat in panko. Press lightly so the crust adheres well.

6. Frying

   Heat the oil to 180°C. Deep-fry the korokke until the crust is uniformly brown and crispy. Drain on paper towels.

Chef's tips

• Do not overwork the filling, or it will become elastic.
• If the filling sticks to your hands while shaping, dampen them slightly.
• The oil must be hot: if it doesn't sizzle when you drop the croquette, it will soak into the breading.

Storage

Keeps for 2 days in the fridge. Reheat in a hot oven for a few minutes to restore crispiness.