Author Notes
The perfect croquette is small, but not too small (enough to be eaten in two bites); it must be moist on the inside and its crust crunchy and golden. Once fried, the ham dissolves inside its crispy shell. They can be served as finger-food accompanied by a dipping sauce or just a dish of sea salt. They make great mini hash browns as a side with your fried eggs and bacon for breakfast, or omit the green onions and ham for raisins, cinnamon and nutmeg with a moorish chocolate dipping sauce for dessert. They’re origin may be under dispute; your creativity is unlimited. —vanessa green
Ingredients
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2 cups
sweet potato, mashed with some salt, butter and coconut milk
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4
ham slices
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1
egg, yolk
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3/4 cup
arrowroot
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4
inches, raw mozzarella, cut into 1/2 in squares for filing. You can also make cashew 'cream cheese' - see red velvet butterfly cakes without the vanilla, honey or beets
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1.5 cups
almond ‘breadcrumbs’ (after making almond milk, save the sieved almond meat and roast on low until crisp. Store in the freezer)
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1
egg
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1/4 cup
coconut milk
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1 tablespoon
coconut oil, bacon fat or butter for shallow frying
Directions
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Combine mashed sweet potato, ham, egg yolk, onion and 1/4 cup flour in a large bowl. Roll heaped tablespoons of mixture into 20 balls. Push 1 cheese cube into the center of each ball.
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Place remaining flour on a plate.
Place breadcrumbs on another plate.
Whisk egg and milk together in a third bowl.
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Roll croquettes in flour, shaking off excess.
Dip in egg mixture.
Coat in ‘breadcrumbs’.
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Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel.
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