Spicy Sweet Potato Croquettes

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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

Cook

35min

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

Mix the sweet potato, squash, spinach, salt & pepper and chilli (to your taste) in a bowl.

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.

Form into balls the size of a table tennis ball.

Coat the balls in flour, then beaten egg, then panko breadcrumbs ensuring an even covering.

Once all balls are covered, fry in batches of 4 at 180 degrees or until golden brown.

Serve with a spicy/garlic mayonnaise or bulldog sauce.

CHEF

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