Sweet Potato Croquettes Using Leftover Mash
January 15th 2009 07:57
I use 2 parts potato to 1 part sweet potato because sweet potato alone is not firm enough to form the croquettes. Plain mashed potato can be used, or add some leftover cooked corn or peas for colour. The breadcrumbs can be flavoured with herbs, chilli or parmesan cheese for extra flavour.
Ingredients
1 Potato
½ Sweet potato
1 knob Butter
Salt and pepper
50g Flour
1 Egg
100g Breadcrumbs
Place the peeled and halved potato in a pot of cold salted water and bring it to the boil.
Place a steamer over the top and steam the sweet potato to prevent it going soggy.
Simmer for approximately ten minutes, until both potato and sweet potato are soft.
Drain them and mash them with butter, salt and pepper. Adding milk is not necessary as the mash should be quite stiff.
Allow to the mash to cool, then refrigerate it.Thoroughly wash your hands again, then form the mash into evenly sized croquettes. They do not have to be perfectly shaped yet.
Coat each one in flour, eggwash and breadcrumbs, and form them into shape.
Deep fry them on 170°c for about four minutes until they are golden.
Allow them to drain for at least two minutes before serving them.
Serve them as an accompaniment to a main course or as an appetizer with your favourite dipping sauce.
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Comment by Anonymous
Comment by GlenB
Raw Fish
I should have said a teaspoon of butter. I estimate that would be about 5 or 10 grams or 1/4 of an ounce.
Sorry, I should be more specific. As this is a world wide forum I am going to start giving measurements in metric and imperial. Lots of conversions for me.
Thanks for your comment.
Comment by Imelda