These Sweet Potato Croquettes are crunchy on the outside and soft and gooey on the inside. Packed with sweet potatoes and beans, as well as fresh herbs and pop of lime zest, these little beauties will be a delicious, fun centerpiece for any fall meal.
This recipe is vegan and easily made gluten-free. If you need gluten-free breadcrumbs, we like Metropolitan Gourmet, which are also vegan. It makes twelve crouquettes and serves six as a main dish.
Lori recommends dipping these in either guacamole or the Buffalo Sauce in our Buffalo Faux Chicken Pinwheel recipe.
- 3 Tbs. flax seed meal in 5 Tbs. warm water
- 3 large sweet potatoes, fully cooked
- 1 cup breadcrumbs
- 1 15-oz. can black beans, rinsed and drained
- 1/4 cup scallions, chopped
- 1 Tbs. fresh parsley, chopped
- 1 tsp. fresh sage finely chopped
- 1 tsp. garlic powder
- zest of one lime and 1/2 orange
- salt and pepper, to taste
- 2 cups breadcrumbs (additional, to coat croquettes)
- canola oil, to fry
- Mix flax seed meal with warm water. Set aside to gel, this will be the binder.
- Peel sweet potatoes and add all soft, cooked insides of potatoes to a large mixing bowl.
- Add flax seed binder, 1 cup breadcrumbs, black beans, scallions, fresh parsley, fresh sage, garlic powder, lime zest, orange zest, salt and pepper to the sweet potatoes. Use your hands to gently mix ingredients until well combined.
- Add additional two cups of breadcrumbs to a low-edge bowl, such as a pie dish; set aside.
- Form sweet potato mixture into 12 small patties, as desired. Dredge in bread crumbs.
- Line a plate with a few paper towels, set aside.
- To fry, use a heavy bottom skillet like cast iron. Cover the bottom with canola oil and warm over medium heat. When a flick of water into the oil makes a sizzling sound, it's hot enough to begin frying croquettes.
- Place 2 to 4 croquettes in the oil and cook 2 to 5 minutes per side, to desired level of crispness/browning. Place onto prepared paper towel-lined plate to drain. Salt while warm, if desired. Repeat with remaining croquettes.
- Serve warm as a main dish. These are also tasty topped with a dollop of vegan sour cream.
- Potatoes can be prepared ahead of time, before making the croquettes. They can be baked in the oven or cooked in the microwave.
- To bake in the oven, place a sheet of foil in the oven, on the rack under where the potatoes will bake to act as a drip-catch. Pierce each potato with a fork 4 or 5 times and place on the rack above the foil. Heat oven to 400 and bake for one hour. Make sure potatoes are cooked through by testing with a fork. Allow to cool before handling.
- To microwave, pierce each potato with a fork 4 or 5 times. Wet a full-sized sheet of a paper towel with cold water and place it onto a microwave-safe plate. Wrap each individual potato in its own damp paper towel to "steam" it. Microwave each potato for approximately six minutes, flipping once halfway through.
- Want to save some calories? Try baking these croquettes instead. Once you form the patties and dredge them in bread crumbs, place in a pre-heated oven at 375 for 30 to 40 minutes, flipping once during bake time to ensure even cooking. Allow to cool for 15 minutes on baking sheet before handling. Baked croquettes are just as flavorful, but not as moist, since they aren't cooked in oil.
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