I have been experimenting a lot with sweet potato this winter and fortunately it is a very versatile vegetable to use in savory and sweet dishes.
So this is my first attempt at making healthy croquettes that are baked in the oven and coated in sesame seeds or coconut – for a more exotic flavour.
I really hope you enjoy these 🙂
Author: Mirka at Home of Loving Treats
Preparation time: about 40 minutes
Baking time: 20-25 minutes
Makes about 12 Croquettes
- 3 sweet potatoes (medium size)
- 2 spring onions
- 1 handful flat-leafed parsley
- 1 clove garlic
- 1 tablespoon coconut oil (or butter if you don’t like the taste of coconut)
- 1 teaspoon salt (preferably Himalayan or unrefined sea salt)
- ¼ teaspoon black pepper
- ½ cup flax meal (+ 3 tablespoons if more needed)
- 1 egg (large)
- ½ cup sesame seeds
- ½ cup shredded-desiccated coconut
- ½ teaspoon smoked paprika
- ½ teaspoon chilli powder
Using your favourite method cook, or oven bake your sweet potatoes until they feel tender when pierced with a fork.
While the potatoes are cooking, chop the parsley and onions. Finely grate the garlic.
Once the potatoes are ready, mash them and add the parsley, onion, garlic, salt, pepper and coconut oil. Mix these together and add more salt or pepper if required. (At this stage you can add chilli flakes or chilli powder for additional kick)
Preheat the oven to 220C/425F/Gas 5.
Line a 33cm x 23cm/13 x 9” tray with baking paper.
Using a tablespoon, scoop some of the sweet potato mix and drop it in the flax meal. Gently cover the batter and form a ball. Lay it on the prepared tray and repeat with the rest of the batter. (These don’t need to be a perfect shape)
Once you have used up the entire batter, place the tray in the freezer for about 15 minutes. The Croquettes will cool and slightly solidify so they are easier to handle.
Whisk the egg and prepare the sesame seeds on a plate with a generous pinch of salt. Prepare the shredded coconut by mixing it with chilli powder, smoked paprika and a generous pinch of salt. Feel free to go with only one of these options if you don’t like the other, just double the amount.
Remove the croquettes from the freezer and dip them one at the time in the egg then coat with sesame seeds. Place the coated croquette back onto the tray. Repeat with the rest. Use the same process for shredded coconut coated croquettes.
When they are all ready, bake them on the middle rack in the oven for about 20-25 minutes. Keep an eye on them so that they don’t burn the last couple of minutes.
Serve hot or cold as desired with salad or as a side dish with meat. Enjoy x