Sweet Potato and Rice Croquettes

Crunchy, sweet, and filling, I’m kind of in love with these little flavour bombs. 

So, my love of the sweet potato must be boring everyone by now. Each time I post a new recipe, you must be thinking, finally, she’s found the absolute last way to cook a sweet potato. And then I post another!

So, in my search for more ways to utilise this most versatile of tubers, I came across the idea for these delicious croquettes, perfect for a side eg at a barbeque with some sweet chilli sauce, but I really liked mine alongside some curry, the saucy spiciness really complements the sweet crunchiness.

Sort of like a hash brown IN A DREAM WORLD.

Makes  8 small round croquettes

Ingredients

• 3 medium-sized sweet potatoes
• 150g rice
• 3 garlic cloves, minced
• Thumb of ginger, grated finely
• 3 scallions, chopped finely
• Breadcrumbs from 1-2 slices of white bread
• 25g dessicated coconut
• 1 tsp paprika
• Salt and pepper, to taste
• Vegetable oil, to shallow fry

Method

Peel and chop your sweet potatoes and place them in a pot of water. Bring to the boil and cook until soft. Meanwhile, cook your rice using pretty much the same method.

While those two pots are on the go, prepare the rest of the ingredients. Place the minced garlic cloves, ginger and chopped scallions in a bowl. Place the bread slices in a food processor and whizz until you have fine crumbs. Or, use pre-made breadcrumbs (you MONSTER).

Now, you need the potatoes to be dry for this, so once the potatoes are cooked (a knife goes through easily) drain them, put them back into the pot and place back on a low heat for a few minutes, shaking the pot so they don’t stick and burn. This will dry them out so they are easier to work with.

Mash the potatoes roughly with a fork and add them to the bowl, followed by the rice.

Mix well together, then season and add the coconut, paprika and stir again until everything is mixed through. Leave aside until it is warm enough to handle.

When ready, divide the mixture into eight and form medium-sized croquettes. Roll carefully in the breadcrumbs.

When all are crumbed, heat some oil in a frying pan (I just used enough to coat the bottom generously) and fry the croquettes on both sides, turning when golden brown. It took about 3-5 minutes per side for me.

Sizzle!

Serve with whatever you like! I went with curry, definitely didn't need any extra rice.