Crunchy Squash and Malunggay Croquettes

AJI-GINISA® Flavor Seasoning Mix


  • 1/4 kilo (250 g) Potato, boiled and mashed
  • 1/2 cup (90 g) Squash, grated
  • 1/4 cup (8 g) Malunggay, chopped
  • 1 pc. (47 g) Egg, beaten
  • 1 pack (8 g) AJI-GINISA® Flavor Seasoning Mix
  • 1/2 cup (50 g) All-purpose flour
  • 1 pc. (47 g) Egg, beaten
  • 1 cup (50 g) Japanese bread crumbs
  • 1/2 cup (125 ml) Cooking oil, palm
  • 2/3 cup (160 g) Mayonnaise
  • 1/2 Tbsp. (4 g) Garlic, minced
  • 1/4 tsp. (2 g) Salt, iodized
  • 1/8 tsp. (1 g) Black Pepper, ground
  • 2 tsps. (2 g) Parsley, fresh, chopped


  1. COMBINE AND SEASON. To make croquettes, combine mashed potatoes, squash, malunggay, and egg. Sprinkle mixture with AJI-GINISA® Flavor Seasoning Mix.
  2. SHAPE AND COAT. Form mixture into nugget-sized portions. Dredge in flour, dip in beaten eggs and then roll in breadcrumbs.
  3. FRY . In a pan, heat oil. Fry croquettes until golden brown. Drain excess oil using strainer or colander. Set aside.
  4. MIX AND SERVE. To prepare the dip, combine mayonnaise, garlic, salt, pepper, and parsley in a bowl. Serve croquettes on a plate with the dip on the side.

Cooking Tips

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

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 25 minutes ajinomoto servings  Servings: 4-5 ajinomoto size  Serving size: 3 pcs (45g) Croquettes and Dip

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now

Nutrition Facts

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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.


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