Croquettes

Name: Croquettes
Ingredients: 2 cups sweet potato, mashed with some salt, butter and coconut milk; 4 ham slices; 1 egg, yolk; 3/4 cup arrowroot; 4 inches, raw mozzarella, cut into 1/2 in squares for filing. You can also make cashew 'cream cheese' - see red velvet butterfly cakes without the vanilla, honey or beets; 1.5 cups almond 'breadcrumbs' (after making almond milk, save the sieved almond meat and roast on low until crisp. Store in the freezer); 1 egg; 1/4 cup coconut milk; 1 tablespoon coconut oil, bacon fat or butter for shallow frying

9 ingredients

4 steps

Ingredients

2 cups sweet potato, mashed with some salt, butter and coconut milk
4 ham slices
1 egg, yolk
3/4 cup arrowroot
4 inches, raw mozzarella, cut into 1/2 in squares for filing. You can also make cashew 'cream cheese' - see red velvet butterfly cakes without the vanilla, honey or beets
1.5 cups almond 'breadcrumbs' (after making almond milk, save the sieved almond meat and roast on low until crisp. Store in the freezer)
1 egg
1/4 cup coconut milk
1 tablespoon coconut oil, bacon fat or butter for shallow frying

Directions

1

Combine mashed sweet potato, ham, egg yolk, onion and 1/4 cup flour in a large bowl. Roll heaped tablespoons of mixture into 20 balls. Push 1 cheese cube into the center of each ball.
2

Place remaining flour on a plate. Place breadcrumbs on another plate. Whisk egg and milk together in a third bowl.
3

Roll croquettes in flour, shaking off excess. Dip in egg mixture. Coat in 'breadcrumbs'.
4

Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel.