Eggless Pumpkin Croquettes

Kabocha Corokke
  • By
    Anna Tanaka
  • Time
    50 minutes
Eggless Pumpkin Croquettes

You will live the sweetness of pumpkin in these croquettes. No eggs needed to make these croquettes crispy, making this recipe great for those with egg allergies. You can fry the croquettes in as little oil as you like, as long as the croquettes do not stick to the bottom of the pan.

Nutrition per Serving
  • Calories
    354
  • Sodium
    190mg
  • Fat
    23g
  • Protein
    9.7g
  • Carbs
    34.2g
  • Fiber
    5.3g
  • Cholesterol
    30mg

Ingredients

Servings
-
4
+
Imperial
  • 17.64  oz Pumpkin/kabocha squash (seeds removed)
  • 3.53  oz Onion
  • 5.29  oz Ground beef
  • 0.5  tsp Salt
  • 0.33  tsp Sugar
  • 0.75  tbsp Butter
  • As needed All purpose flour
  • As needed Vegetable oil for frying

Instructions

Step 1

Finely chop the onions. Heat the pumpkin in the microwave until soft (or steam).

Step 2

Heat the vegetable oil in a frying pan and saute the onions. Once soft, add the ground meat and saute. Add salt, sugar and pepper to taste.

Eggless Pumpkin Croquettes

Step 3

Add the cooked pumpkin to the pan and mash until smooth.

Eggless Pumpkin Croquettes

Step 4

Turn off the heat and add the butter. Let melt and mix.

Eggless Pumpkin Croquettes

Step 5

Once pumpkin mixture has cooled (no longer steaming), divide into 10 to 12 egg-shaped balls.

Eggless Pumpkin Croquettes

Step 6

Spread flour on a flat surface. Lightly cover each of the pieces in flour.

Eggless Pumpkin Croquettes

Step 7

Heat oil in a pan and deep-fry floured pumpkin pieces.

Eggless Pumpkin Croquettes

Step 8

Once the surface has browned, remove onto kitchen paper and drain off the oil.

Eggless Pumpkin Croquettes

Step 9

Serve and enjoy!

Anna Tanaka
Cooking Expert, Chef

Anna is a cooking expert, dietary life advisor, medicinal herbs coordinator and sweets concierge. She makes use of her experience of working for an agricultural food manufacturer, living in Germany, and traveling around Europe to experience the food culture of each country in creating her recipes. She is known for sharing her ideas on recipes that make both body and mind happy. Her motto is "Make cooking fun and the dining table bright ♪".

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