Sweet potato croquettes with guacamole

Sweet potato croquettes with guacamole

https://www.coop.co.uk/recipes/sweet-potato-croquettes-with-guacamole

You can prep the croquettes and the guacamole the day before, giving you more time to spend with family and friends

  • Feeds 8Feeds 8
  • Ready in 40 minutes

Each serving contains

  • Energy
    13%
    1052kj 252kcal
  • Fat
    Med 23%
    15.9g
  • Saturates
    Med 12%
    2.5g
  • Sugar
    Low 4%
    3.4g
  • Salt
    Low 3%
    0.19g

% of adult’s reference intake | Carbohydrates per serving : 24g

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