Ingredients
- 200g sweet potato (peeled weight), cut into 2cm chunks
- 75g cooked white rice
- ½ tsp chilli flakes
- 1 tsp fajita seasoning
- 75g Co-op plain flour, plus extra for dusting
- 75ml unsweetened almond drink
- 75g Co-op golden breadcrumbs
- Sunflower oil, for frying
For the guacamole
- 1 red onion, finely chopped
- Zest and juice of 1 lime
- 1 large, very ripe avocado
- ½ x 25g pack coriander, finely chopped
- 2 tbsp Co-op olive oil
Method
For the guacamole
1. In a bowl, mix the chopped onion with the lime juice
2. Season and set aside to marinate for 5 minutes
3. Mash the avocado with a fork, then mix with the marinated onion, the coriander and oil
4. Season, then chill until ready to serve
For the croquettes
1. Cook the sweet potato in a pan of boiling water for 5-8 minutes, until soft
2. Drain, then allow to cool for a few minutes
3. Mash with a fork and mix with the rice, chilli and fajita. With floured hands, divide into 8 balls
4. Flatten slightly, then chill
5. Put the flour, almond drink and breadcrumbs in 3 separate bowls
6. Take 1 of the croquettes and roll it in the flour, then the drink, then the breadcrumbs
7. Repeat with the remaining croquettes
8. Half-fill a large frying pan with oil and set over a medium heat
9. To test the temperature, dip in the handle of a wooden spoon: when bubbles form, fry the croquettes in 2 batches, for 1-2 minutes on each side, until crisp, then remove with a slotted spoon
10. Drain on kitchen paper before serving with the guacamole for dipping
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Feeds
8
Ready in
40 minutes
