Crunchy Squash and Malunggay Croquettes RATINGS: 5/5 (2)


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1-2 pieces (255 grams) potatoes, mature, boiled and mashed
1/4 cup squash, grated
1/4 cup malunggay, chopped
2 medium size egg, chicken
1/2 cup cooking oil, palm
1/2 cup all-purpose flour
1 cup Japanese bread crumbs

8 tablespoons mayonnaise
1 tablespoon + 1 teaspoon garlic, minced
1/4 teaspoon salt, iodized
1/8 teaspoon pepper, black, ground
2 teaspoon parsley, fresh, chopped
1 pack (7 grams) AJI-GINISA® Flavor Seasoning Mix


Nutrition Facts
Calories per Serving (kcal) 302
Carbohydrates (g) 2
Proteins (g) 5
Fat (g) 21

Good to Know Nutrition Facts!

The colorful vegetable ensemble indicates that it is loaded with nutritional benefits. This dish is a rich source of potassium, beta-carotene, vitamins, fiber, magnesium and antioxidants.

Preparation and Cooking time: 30 – 40 minutes


  1. COMBINE AND SEASON. Combine mashed potatoes, squash, malunggay, and egg. Sprinkle mixture with AJI-GINISA®.
  2. SHAPE AND COAT. Form mixture into nugget-sized portions. Dredge in flour, dip in beaten eggs and then roll in breadcrumbs.
  3. FRY until golden brown.
  4. COMBINE. To prepare dip, combine and mix mayonnaise, garlic, pepper, salt, parsley. Serve hot.

Makes 4-5 per servings.
Size per serving: 3 pcs (45g) Croquettes and Dip

Cooking Notes

Maintain proper oil temperature at 300-355 °F to minimize oil absorption while frying the croquettes.

Product Used

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