Ingredients

½ onion, finely diced
500g mixed sweet potatoes, butternut squash or potatoes, peeled and diced
2 teaspoons medium curry powder
A pinch of salt and black pepper
1 egg
Cornflour
Panko breadcrumbs or homemade coarse breadcrumbs
Vegetable oil for deep frying

Method

1. Boil the diced sweet potatoes and butternut squash for 15 minutes until fork tender. Strain them in a colander and place them into a large mixing bowl.
2. Meanwhile, fry ½ diced onions in a tablespoon of oil until soft and translucent. Add to the mixing bowl.
3. Season your sweet potatoes, squash and onions with salt, black pepper and curry powder.
4. Mash them together and mix well.
5. Divide the mixture into 6 equal portions.
6. Roll them into balls and place them in the freezer for 15 minutes, or even better 30 minutes. Do not skip this step or you will have a difficult time coating them.
7. In 3 separate bowls, add cornflour to one, a beaten egg in the second one, then breadcrumbs in the third. 
8. Remove the balls from the freezer after 15-30 minutes. Coat each one in the cornflour until evenly coated, then coat in the egg and lastly cover with panko breadcrumbs.
9. Heat vegetable oil over medium heat. To test if the oil is ready for deep frying, put a bit of breadcrumb in it and look for bubbles. If you spot bubbles, it’s ready.
10. Deep fry the croquettes for 3 minutes, flipping over halfway until golden crispy brown. Remove from oil and let rest. 
11. Serve as a snack or in a vegetarian katsu curry.

Have you tried making these croquettes and what do you think about them? Share with me in the comments below! You can also join my email list to get new recipes in your inbox 🙂

Janice xx