A special recipe I created in collaboration with Panasonic Kitchen, using their combo steam oven. More information on the product can be found here.
To see the recipe video tutorial click here.
1 medium butternut squash
1 tbs Onion Granules
1 tbs Garlic Granules
4 tbs Plain flour
3 tbs Vegan Butter
2 tsp Sea Salt
1 tsp Dried Chilli Flakes
2 tbs Soy Sauce
50g Panko Bread Crumbs
100g Plain Flour + extra for dusting
2 tbs Sesame Oil + a little extra for greasing
4 tbs Mixed Sesame Seeds
100g Vegan Mayonaise
1 tsp Curry Powder
2 tbs Tonkotsu Sauce + extra for garnish
Toasted Burger Buns
Peel & cut the squash into even sized pieces & place onto a tray. Place the squash into the DS59N on steam mode for 35-40 minutes or until mashable.
Once cooked, transfer the squash to a mixing bowl & mash the flesh until smooth then add the flour, garlic, onion, vegan butter, chilli flakes & soy sauce, then mix well.
Lightly flour your hands and a baking tray then for the mix into patties.
Place the patties into the fridge to firm up for 20 minutes. Meanwhile add the panko breadcrumbs to a bowl with the sesame seeds.
In another bowl mix together the plain flour with the water & sesame oil – to make a loose batter. In a 3rd bowl add a little additional plain flour for dusting.
When the patties have firmed up slightly, carefully dip them first into the plain flour then into the batter, followed by the panko. Making sure they’re well coated.
Once you’ve coated all the croquettes, place them onto a lined baking tray & drizzle over a little oil. Place them into the DS59N set to oven mode at 180 degrees C.
Allow them to cook for 20—25 minutes or until golden.
Meanwhile prepare your garnish & make the curry Mayo by simply mixing together the mayo, curry powder & tonkotsu.
When the croquettes are cooked, build your burgers with lots of lovely fresh salad, pickles & mayo.