Asian Style Sweet Potato Croquettes Recipe
Croquettes are golden, crumb-coated vegetable patties, usually served with a savory dipping sauce. This delightful variation, the Asian Style Sweet Potato Croquettes, combines the natural sweetness of tender sweet potatoes with subtle Asian spices, resulting in crispy and satisfying croquettes. They are lightly pan-fried to perfection, providing the perfect balance of flavors and textures. Enjoy them as a snack, appetizer, or a delicious side dish. Ideal for vegetarians, these croquettes are sure to become a favorite!
Cuisine: Asian
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet Potatoes (boiled) | 500 grams |
| Onions (finely chopped) | 2 medium |
| Green Chillies (finely chopped) | 4 pieces |
| Coriander (Dhania) Leaves | 1/4 cup |
| White Pepper Powder | 1 teaspoon |
| Dark Soy Sauce | 2 teaspoons |
| Whole Wheat Bread Crumbs | 1 cup |
| Corn Flour | 2 teaspoons |
| Oil | 4 tablespoons |
| Salt | To taste |
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 175 kcal |
| Carbohydrates | 33 g |
| Protein | 3 g |
| Fat | 4 g |
| Fiber | 5 g |
| Sodium | 300 mg |
Preparation Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
Instructions
-
Prepare the Sweet Potatoes:
- Start by pressure cooking the sweet potatoes until they are tender. Once cooked, peel the skin off and mash them into a smooth mixture. Set this aside in a large bowl.
-
Cook the Aromatics:
- Heat 2 teaspoons of oil in a shallow pan over medium heat. Add the finely chopped onions and sauté them until they turn translucent, about 3-4 minutes.
- Add the chopped green chillies and coriander leaves to the pan. Continue sautéing until the coriander wilts and the mixture is fragrant. Turn off the heat and let it cool slightly.
-
Combine the Mixtures:
- Once the onion mixture has cooled, add it to the mashed sweet potatoes. Mix well to combine.
- Stir in the soy sauce, white pepper powder, and a pinch of salt. Make sure all ingredients are evenly incorporated.
-
Shape the Croquettes:
- Divide the sweet potato mixture into equal portions. Shape each portion into a small cylindrical croquette, about 2 inches in length. Arrange the croquettes on a plate.
-
Coat the Croquettes:
- On a separate plate, combine the corn flour, a pinch of salt, and bread crumbs. Roll each croquette gently in the bread crumbs mixture, pressing lightly so that the breadcrumbs stick evenly to all sides. Set the coated croquettes aside.
-
Fry the Croquettes:
- Heat the remaining 2 tablespoons of oil in a wide, flat pan over medium heat. Once the oil is hot, carefully place the croquettes into the pan. Fry them in batches if necessary to avoid overcrowding.
- Pan fry the croquettes, turning occasionally, until they are golden brown and crispy on all sides. This should take about 4-5 minutes per batch.
-
Drain and Serve:
- Once cooked, transfer the croquettes to a plate lined with paper towels to absorb excess oil.
- Serve the Asian Style Sweet Potato Croquettes hot, accompanied by a peanut chili dipping sauce or your favorite chutney.
These croquettes are perfect for tea time, an after-school snack, or as a savory appetizer to delight your guests. Pair them with a refreshing ginger tea for an authentic touch of Asian flavors.
Tips for the Best Croquettes:
- Ensure the sweet potatoes are thoroughly mashed and smooth to avoid lumps in your croquettes.
- If the croquette mixture feels too soft, you can add a little more bread crumbs to help it hold shape.
- For an extra crispy texture, you can double-coat the croquettes in cornflour and breadcrumbs before frying.
Enjoy the rich flavors and crispiness of these Asian-style croquettes as a treat that’s sure to please everyone at your table!
