Japanese Pumpkin And Sweet Potato Korokke Curry

Using up left over pumpkin flesh from our Halloween evening, I mixed them with sweet potatoes to make these terrific tasting croquettes.

I've used the no-fry Japanese korokke recipe by Yuki Gomi which I learned a while back and loved. Japanese korokke is usually served with a Japanese style BBQ sauce, but they are also amazing with Japanese curry sauce. They're just like a version of veggie katsu curry and it made our meatless meal more than satisfying.

You can even make a large batch and stick them in the freezer, so that they are ready for a quick evening meal.

To go with the korokke, I'm using Yutaka's* sushi rice, panko bread crumbs and curry sauce. I've used the panko crumbs before and they are really great, but the others were new to me from this range.

I am happy to report that the rice is a good quality Japanese rice and the curry sauce is excellent. In fact, so good that I will be buying this Japanese curry sauce from now on, replacing the S&B Golden curry which I usually get. The curry sauce is definitely authentic in taste, and you can follow their Youtube clip on how to make the curry sauce with added onions which is even tastier.

Let's make this!

Roast pumpkin flesh with salt, pepper, Japanese shichimi spice, some finely chopped onions and dried chives (you can use any other dried herb). Using another tray, roast sweet potatoes whole.

The 3 elements to assemble. Mashed roasted pumpkin and sweet potatoes, toasted panko crumbs and whisked eggs.

Korokkes ready for the oven. Or in my case, the airfryer!

2 cups of raw pumpkin flesh
2 medium sweet potatoes
Pinch of salt 
Black pepper
1 tbsp soya sauce
1/2 tsp Japanese shichimi spice
1 large onion, finely chopped
1 tbsp dried chives (or any other dried herb)
2 eggs, whisked
2 cups panko
2 tbsp oil
1 pack Yutaka curry sauce
1 pack Yutaka sushi rice
1. Roast pumpkin flesh with salt, pepper, Japanese shichimi spice, half of the finely chopped onions and dried chives in the oven for 90 minutes at 160 degrees. Using another tray, roast sweet potatoes whole. Roast them slowly to improve the creamy texture
2. The pumpkin may have 'sweated' so drain away any excess water and mash. Peel the skin from the sweet potato and also mash, then mix both together and add soya sauce
3. Whisk the eggs and set aside
4. Heat a pan with oil, then add the panko crumbs, spreading evenly. Turn heat down to low and cook until the panko crumbs are a light brown colour. Be careful as they toast very fast. This will add some colour to the panko without the need for deep frying. Pour the crumbs onto a large plate
5. Take 1/8 of the sweet potato mixture and make a circular flat shape. Dip it into the egg, then pat it into the panko to coat each patty. Repeat until there are no more patties
6. Now is the time to make the rice. Follow packet instructions
7. Place korokke on an oven sheet with non-sticking baking paper and bake at 200 degrees for 15 minutes until golden brown (I used my airfryer instead)
8. Make the curry sauce following packet instructions, and use the remaining 1/2 onion here
9. Plate up the rice, spoon over some curry sauce, lay the korokke on top of the sauce and tuck in!

*These were sent to me to review. All opinions are my own and unbiased

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