Ingredients
The following ingredients have 6 Servings
- 3 large sweet potatoes (steamed)
- 1/2 garlic clove (grated)
- 250 gr/ 1 cup panko breadcrumbs
- 2 eggs white
- Sea salt and black pepper
- Olive oil spray (for baking)
- 2 tablespoon parmesan cheese (grated (optional))
- 120 gr/ 1/2 cup fresh ricotta (well drained)
- 1 tablespoon fresh basil and mint (finely chopped)
- a squeeze of fresh lime juice
- zest of 1/2 lime
- 2 roasted bell peppers (finely chopped (optional))
- Sea salt and black pepper
Instruction
- Preheat oven to 200C/400F and lightly spray with oil a baking tray.
- In a bowl, mix together your leftover mashed sweet potatoes 1/3 of panko breadcrumbs and grated garlic. Season well with salt and pepper and mix until combined.
- In another bowl mix together the ricotta with fresh herbs, lime juice and zest. Add finely chopped roasted bell pepper and season well with salt and pepper to taste.
- Whisk the white eggs in one bowl and place the remaining panko breadcrumbs in another bowl.
- Take 1 heaping tbsp of mashed sweet potatoes, shape into a slightly flattened ball and add into the center a teaspoon of ricotta mixture. Close and shape it into a croquette. Repeat the process with remaining ingredients.
- Place your croquettes into a tray and freeze for 10 mins, or until hard enough to handle.
- Dive your croquettes into the whisked eggs then coat on all sides with panko breadcrumbs. Place on the greased baking sheet. Repeat the process for each croquette.
- Bake for about 15 mins or until the tops are crispy and golden brown and the center is hot.
- Serve them straight away from the oven or at room temperature.
