Spicy Sweet Potato Croquettes Izakaya KIRI

These croquettes are made with delicious sweet potato.

Recipe By: Izakaya KIRI (https://cookbuzz.com/kitchen/394)
Serves 1-2 Cook: 35 min

Ingredients

Sweet potato 1
Butternut squash (medium) 1/4
Onion (medium) 1/4
Spinach leaves 30g
Salt & pepper as required
Chilli powder as required
Oil for frying as required
Panko breadcrumbs as required
Egg 1
Plain flour as required

Method

1
Wash and cut the sweet potato and squash into small 2cm cubes. Steam for 17 minutes until tender.

2
Mix the sweet potato, squash, spinach, salt & pepper and chilli (to your taste) in a bowl.
3
Once mixed well use a potato masher to break down into a chunky mixture. Taste to check for seasoning and spice, add more if required.
4
Form into balls the size of a table tennis ball.
5
Coat the balls in flour, then beaten egg, then panko breadcrumbs ensuring an even covering.
6
Once all balls are covered, fry in batches of 4 at 180 degrees or until golden brown.
7
Serve with a spicy/garlic mayonnaise or bulldog sauce.

Tips & Note

Uncooked croquettes can be frozen or refrigerated to be fried later.

Spicy Sweet Potato Croquettes Izakaya KIRI

These croquettes are made with delicious sweet potato.

Recipe By: Izakaya KIRI (https://cookbuzz.com/kitchen/394)

Serves 1-2

Cook: 35 min

Ingredients

Sweet potato 1
Butternut squash (medium) 1/4
Onion (medium) 1/4
Spinach leaves 30g
Salt & pepper as required
Chilli powder as required
Oil for frying as required
Panko breadcrumbs as required
Egg 1
Plain flour as required

Spicy Sweet Potato Croquettes Izakaya KIRI

Recipe ID :2150 Posted on 31 OCT 2016

Serves 1-2

Cook 35min
views 10,425
printed 15

saved 3

These croquettes are made with delicious sweet potato.

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Ingredients

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1
1/4
1/4
30g
as required
as required
as required
as required
1
as required

Method

Cook
35min
1
Wash and cut the sweet potato and squash into small 2cm cubes. Steam for 17 minutes until tender.

2
Mix the sweet potato, squash, spinach, salt & pepper and chilli (to your taste) in a bowl.
3
Once mixed well use a potato masher to break down into a chunky mixture. Taste to check for seasoning and spice, add more if required.
4
Form into balls the size of a table tennis ball.
5
Coat the balls in flour, then beaten egg, then panko breadcrumbs ensuring an even covering.
6
Once all balls are covered, fry in batches of 4 at 180 degrees or until golden brown.
7
Serve with a spicy/garlic mayonnaise or bulldog sauce.
CHEF
Izakaya KIRI
I’ve got 4 recipes!
Eduardo Aguiar
IZAKAYA KIRI
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