Ingredients

• instant rice
• solid curry
  75g
• onion
  1/2ea
• Carrot
  1/2ea
• Young squash
  1/3ea
• Potato
  1ea
• sweet pumpkin
  100g
• Potato
  50g
• Flour
• Eggs
• bread crumbs

Video

Cooking Steps

STEP 1/13

-Curry and rice
Cut onion, carrot, zucchini and potato into 2cm pieces.

STEP 2/13

-

STEP 3/13

Stir-fry onions to make them transparent.

STEP 4/13

Stir-fry carrots, zucchini, and potatoes together and boil with water and curry.

STEP 5/13

When the curry starts to boil, lower the heat to low and simmer for 30 minutes.

STEP 6/13

Cut the sweet pumpkin and potatoes for koroke and vacuum-pack them with salt and butter.

STEP 7/13

Cook for half an hour.

STEP 8/13

Mash with a fork and let cool for ease of working.

STEP 9/13

Shape croquette, coat with flour, egg water, bread crumbs, and fry.

STEP 10/13

-

STEP 11/13

-

STEP 12/13

Place rice on a plate and top with curry.

STEP 13/13

Place sweet pumpkin croquette on top and finish.

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