Saturday, July 3, 2010

Sweet Potato Croquettes with Tangy Salsa


The Croquettes
1.5kg of sweet potato
1.5 cups basmati rice
0.5 cup wild rice
6-8 spring onions, finely chopped
2 Tblsn grated fresh ginger
8 garlic cloves, crushed
1 cup cashews, lightly toasted and finely chopped (using a food processor is fine)
Olive oil
Good salt & Freshly ground pepper
Good pinch chili powder

Tangy Salsa
Grated rind and juice of 4 lemons
½ bunch chopped coriander leaves
4 Tbsp desiccated coconut
2 green chillis, deseeded and finely chopped
2 tomatos, very finely diced


1) Preheat oven to 200 degrees
2) Peel and chop sweet potatos into even sized chunks approx 4-5 cms
3) Toss through with some olive oil, sat, pepper and chili powder.
4) Lay out in a baking pan and bake for 45 minutes till soft and just starting to caramelise at the edges.
5) Remove from oven and allow to cool
6) Bring a large saucepan of water to the boil. Add 1/5 tsp salt and the rice and return to the boil
7) Leave to simmer for 20 minutes until the rice is tender. Drain in a colander, rince with cold water, and put aside in a large bowl
8) Mix salsa ingredients together and set aside
9) Mash the cooked potato
10) Add the potato to the rice along with the spring onions, ginger, garlic and cashews. Season with salt and pepper. Mix together well.
11) Form the mixture into flat croquettes and coat with the polenta
12) When ready to cook, heat a frypan and add enough oil to coat the bottom lightly and heat till the oil is hot
13) Add a couple of croquettes. Fry on one side till crisp and brown the repeat on other side.
14) Serve with tangy salsa
15) Eat & Enjoy!

NOTE: This mixture makes a lot of croquettes, but can be frozen either cooked or uncooked.

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