Kabocha Croquette Sandwich recipe - ingredients, nutrition and when to eat it
A sandwich filled with sweet, fluffy kabocha croquettes and cabbage. The crispy outside and soft center make it a great fall lunch or hearty snack.
Japanese · 35 minutes to cook
Nutrition (per 363.7g serving): 592 kcal · protein 14.6g · carbohydrate 76.4g · fat 26.2g · sodium 650mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kabocha and potatoes are very moist, mash them, stir-fry in a pan for 1–2 minutes, then cool before shaping so the croquettes hold their form.
Tips: Rather than deep-frying, add a generous layer of oil to a pan; it’s easier to control the amount while browning the outside.
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Ingredients (1 serving)
- Kabocha squash — 120 g
- Potato — 50 g
- Onion — 20 g
- Salt — 0.5 g
- Ground black pepper — 0.2 g
- All-purpose flour — 8 g
- Egg — 0.5 pc
- Breadcrumbs — 15 g
- Cooking oil — 10 g
- Sandwich bread — 2 sheet
- Cabbage — 35 g
- Mayonnaise — 1 Tbsp
- Tonkatsu sauce — 1 tsp