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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
- 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
- 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.
- Place remaining flour on a plate. Place breadcrumbs on another plate. Whisk egg and milk together in a third bowl.
- Roll croquettes in flour, shaking off excess. Dip in egg mixture. Coat in ‘breadcrumbs’.
- 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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