Croquettes

By • August 13, 2014 1 Comments

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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

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Serves many

  • 2 cups sweet potato, mashed with some salt, butter and coconut milk
  • 4 ham slices
  • 1 egg, yolk
  • 3/4 cup arrowroot
  • 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
  • 1.5 cups almond ‘breadcrumbs’ (after making almond milk, save the sieved almond meat and roast on low until crisp. Store in the freezer)
  • 1 egg
  • 1/4 cup coconut milk
  • 1 tablespoon coconut oil, bacon fat or butter for shallow frying
  1. 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.
  2. Place remaining flour on a plate. Place breadcrumbs on another plate. Whisk egg and milk together in a third bowl.
  3. Roll croquettes in flour, shaking off excess. Dip in egg mixture. Coat in ‘breadcrumbs’.
  4. 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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