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How to make sweet potato croquettes

Photo credit: Clare Newington
Photo credit: Clare Newington

From Harpers Bazaar UK

Photo credit: Clare Newington
Photo credit: Clare Newington

Happy Christmas everyone! Now that we are well and truly in the swing of the festive season I thought it was the perfect time to share some of my Christmas menu. This year I’m not going for the traditional spread, instead opting for a vegetarian and gluten-free lunch. These croquettes make the perfect first course, they’re relaxed, easy to share and terribly moreish! Enjoy, Katie x

Cooking time: 20 minutes plus prep time

Makes: 20

Ingredients

150g panko

2 sweet potatoes

1 can chickpeas

2 eggs

60g rice flour

3 tsp. cumin seeds

1-2 clove garlic

Small handful parsley

3 shallots

1 tsp. sea salt

1 chilli

4 tbsp. olive oil

1 lemon, rind and juice 2 tbsp, water

vegetable oil to deep-fry

Serve with:

1/2 cup yogurt

1/2 lemon pinch of salt parsley

mint chives

Method

Start by peeling and dicing your sweet potatoes into bite-sized pieces.

Place into a saucepan, cover with cold water and bring to boil. Cook until soft and then drain.

Pop the sweet potatoes, chickpeas, parsley, garlic, shallots, sea salt, chilli, cumin,
lemon juice and zest, olive oil, and water into a blender and combine.

Next add one egg and 90g of your panko into the mix using your hands until everything is well combined.

Now its time to crumb: Pop the flour onto a small plate, the remaining panko onto
another and beat the second egg in a small bowl.

Shape your mixture into 20 croquettes, and then roll in flour, dip in egg and dredge into panko. Pop into the fridge.

Now make your dipping sauce by mixing all sauce ingredients together in a blender until combined.

To cook: Pour your oil into either a deep frying pan or saucepan and heat.

Pop in the croquettes in small batches or one-by-one and cook until golden-brown.

Serve with sauce, enjoy!

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