These golden sweet potato balls ooze with chilli cheddar and for those who love spice, there’s even a cayenne tomato sauce to go with them. Lovely as a snack with drinks or a starter for your dinner party.
You will need:
- 3 medium sized sweet potatoes
- 50gm of chilli cheddar cheese, cubed into 12 pieces
- 1 egg
- Flour for dusting
- 1, 1/2 cups of panko crumbs
- Canola oil for deep frying
For the sauce:
- 1 tsp cayenne pepper
- 1 tsp brown sugar
- 1 garlic clove, minced
- 1 cup tomato puree
Preparing the Sweet Potatoes First peel and evenly dice the sweet potatoes. Fill a large sauce pan halfway with water and season with salt. Add the sweet potatoes and bring them to the boil. When the potatoes are nice and soft (check with a fork) remove from the heat and drain. Mash the sweet potatoes with a pinch of salt and pepper. Leave the mash to cool while you prepare the sauce.
Making the Sauce (while the potatoes cool) To make the sauce heat a small saucepan on low. Add the minced garlic clove with a dash of olive oil and sauté until the garlic is slightly translucent. Stir in the brown sugar and cayenne pepper until well mixed. Then stir in the tomato puree.
Rolling out the Croquettes When the mash is cool enough to handle you can start making the cheesy croquettes. Grab a spoonful of the mash and flatten slightly in the palm of your hand. Place a cube of the cheddar in the middle and fold over the mash. Roll the mixture between your two palms to form a nice even ball. Place on a sheet of baking paper while you repeat with the rest of the mixture. When they are all done place them in the fridge to cool and set for about 20 minutes.
Crumbing After 20 minutes prepare your crumbing station. Have one plate with plain flour (season the flour with salt and pepper) for dusting, a bowl with the beaten egg and another plate with the panko crumbs. First coat all the croquettes with flour, then the egg mixture and then finally the panko crumbs until well coated.
Frying the Croquettes Heat the oil in a pan for frying. Test the oil is hot enough by placing the handle of a wooden spoon in the oil. The oil is ready when bubbles begin to appear around the tip of the handle. Deep fry the croquettes in batches until golden brown.
Serve on top of the spicy tomato sauce (or you can have the sauce in a dipping bowl) and enjoy!