Sweet potato croquettes with lemon maple sauce
“Serve with a tangy chutney instead of the maple syrup”
- 2 medium sweet potatoes
- 1 free-range egg yolk
- 1 tsp grated fresh ginger
- 1 tsp orange zest
- ¼ tsp cinnamon powder
- pinch of nutmeg
- ¼ tsp sea salt
- 1 cup combined rice flakes* and flaked almonds
- sunflower or safflower oil for frying
- ½ cup maple syrup
- ¼ cup lemon juice
* Rice flakes can be found at health food stores or nut and grain merchants.
A fun way to release excess energy is to knead these sweet potato balls of joy. Make them savoury by substituting the sweet spices for some chopped chilli and fresh coriander, then coat them in polenta and fry.
Method
Roast the sweet potatoes in a 250C oven till soft (around 25 minutes). Allow to cool.
Remove the skin and mash the flesh, then add egg yolk, spices and seasonings.
Shape into balls and roll in the rice flakes and almond mixture.·
Heat the oil in a shallow frying pan and fry the croquettes until brown on the outside, about 5 minutes.
Separately, heat the warm maple syrup, add the lemon juice and pour over the top of the croquettes.
Eat while warm and sticky.
Makes 6 golf-ball-size croquettes.
