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
sweet potato, mashed with some salt, butter and coconut milk
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
almond ‘breadcrumbs’ (after making almond milk, save the sieved almond meat and roast on low until crisp. Store in the freezer)
coconut oil, bacon fat or butter for shallow frying
In This Recipe
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.