There’s certainly a wide variety of sweet potato snacks; I’ve shared many sweet potato recipes on the Hive platform. In my opinion, sweet potatoes are truly delicious no matter how they’re prepared, including in this dish.
Vegetable-Filled Sweet Potato Croquettes
Sweet potato croquettes are a new dish for me; they’re very easy to make and, of course, vegan. While I’ve previously made croquettes with potatoes and shrimp (which are non-vegan), today I’m trying something new by making them with sweet potatoes. Trust me, sweet potatoes have a delicious texture and flavor, so when made into croquettes, they’ll taste truly unique.
Based on my previous experience making croquettes, sweet potatoes are harder to shape than potatoes. Potatoes are slightly starchy, making them very springy when shaped, whereas sweet potatoes are softer. However, to make the croquettes hold their shape better, I coat the outside with all-purpose flour and breadcrumbs to achieve the desired texture.
Ingredients
Main Ingredients
300 grams sweet potatoes
100 grams breadcrumbs
50 grams all-purpose flour
Filling Ingredients
1 potato
1 carrot
1 stalk of celery
¼ teaspoon salt
¼ teaspoon mushroom bouillon
1 clove of shallot
2 cloves of garlic
5 bird’s eye chilies
Preparation Instructions
Boil or steam the sweet potatoes until tender; once cooked, drain them and let them cool slightly.
Then mash it by hand until the sweet potato is completely broken down, then set it aside for now.
Prepare the filling by dicing the potato and carrot into small pieces until everything is done.
Next, finely chop the shallot and chili peppers, then sauté them until wilted in just a little cooking oil.
Next, add the chopped carrots and potatoes, then add a little water and let them cook until tender. Don’t forget to add the celery and season with salt; cook until the mixture reduces, then let it cool slightly.
Take a portion of the sweet potato mixture, shape it into a thin patty, add the filling, then form it into a ball. Dip the ball into the wheat flour mixture that has been mixed with water.
Dip them in breadcrumbs and roll them around until evenly coated. Then fry until golden brown.
Result
Well, after successfully frying them, I was so happy that my croquettes didn’t break apart—they turned out perfectly and looked absolutely beautiful. The final texture was perfectly soft and crispy on the outside, just right on the palate. Be sure to serve the croquettes with a delicious sauce—it’s sure to be a hit.
Its naturally savory-sweet texture makes it a delicious addition to this dish. Since it’s vegan, I think it will be a real treat for your taste buds. If you want to fry it without oil, feel free to use your air fryer. Enjoy trying out the recipe!
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
Find some of my other recipes below!
Steamed Green Bean Cake for Birthday Celebration
Dragon Fruit Stuffed Cassava Balls
Classic Corn Vermicelli Putu with Aren Sugar Sauce
Coconut Milk Sticky Dragon Fruit Balls