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Squash Croquetas

October is the month of the squash and what better way to celebrate than by making squash croquetas.  A (slightly) healthier and vegetarian friendly take on the usual meat béchamel matrimony of a traditional croqueta.  The addition of ginger, soy and mirin give an interesting Asian-inspired twist.

We think these would make the perfect canape – pair with a sparkling Moscato or Riesling to match the sweet, slightly spiced heat of the ginger.


1 delicia squash

1 small onion, finely chopped

Olive oil

1 inch of ginger, grated

1 garlic clove, grated/crushed

2 tbsp. light soy sauce

1 tbsp. mirin

½ tsp salt

A generous dash of white pepper

Panko crumbs

2 eggs

Plain flour, seasoned


Peel, and chop the squash.  Drizzle with olive oil, salt and roast at 180oC for 15-20 mins or until cooked.  While this is cooking, fry the onion for a few minutes in a bit of oil over medium heat until translucent.  Add the garlic, ginger, soy, mirin and fry for 2 more minutes.

When the squash is cooked, pass through a sieve, or mash.  Add in the onion garlic and ginger mix.

Shape the squash mash into croquetas with two large spoons.  Dip each ball in flour, egg and then coat in the panko and set aside.  Deep fry a few croquetas at a time until brown and crisp, turning several times with a pair of long wooden chopsticks.  Remove and rest on paper towels.