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Sweet potato croquettes with guacamole

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 8 Feeds 8
  • Ready in 40 minutes

Each serving contains

  • Energy
    1052kj 252kcal
  • Fat
    Med 23%
  • Saturates
    Med 12%
  • Sugar
    Low 4%
  • Salt
    Low 3%

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

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Big Bag Option


  • 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


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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