Week 4) Kabocha Korokke / Japanese Pumpkin Croquettes

The recipe, slightly adapted from this site.

Kabocha Korokke (Japanese Pumpkin Croquette)
Ingredients:
• 1 lb kabocha (Japanese pumpkin), seeds removed, peeled, cut into small chunks
• 1/2 onion, finely chopped
• 3 Tbsp heavy cream
• 2 oz. natural chunk cheese, cut into small cubes
• Salt and pepper to season
• *For coating
• 1 egg, beaten
• 2 Tbsp flour
• 1 cup panko (breadcrumbs)
• *vegetable oil for frying
Preparation:
Place kabocha pieces on a microwave-safe plate, cover with plastic wrap and cook in the microwave until softened. Mash the kabocha in a bowl and set aside. Heat 2 tsp of vegetable oil in a medium skillet and saute the onion until softened. Mix the onion and kabocha in the bowl. Add heavy cream and mix well. Season with salt and pepper. Make 8 to 12 balls by hands. Place one or two cheese pieces inside each ball. Coat each piece with flour. Dip in beaten egg, and coat with panko. Deep-fry in 350 F oil until brown. Drain and serve with tonkatsu sauce or Worcester sauce.
*Makes 4 servings