Sweet Potato/Black Bean Croquettes

I found a fabulous recipe for Sweet Potato/Black Bean Croquettes, or as Scott would say, Korokkes. I just couldn't wait to try them. I made some adaptations given my ingredients, but tried to stay true to the original recipe.

1 cup sweet potato puree
1/2 cup black beans
Salt
1/2-1 tspn chili powder
1/3 cup flour (she recommended whole wheat, but I didn't have any)
1/2 cup mozzarella cheese (more or less)
2 egg whites
1/2 cup panko breadcrumbs

1. Mash sweet potato and black beans together (I cooked a sweet potato in the microwave and just scooped it into the bowl). Add salt and chili powder and flour.
2. Roll into balls. I had enough for 6 medium balls.
3. Poke small holes into the balls and sprinkles cheese in them. Reform balls.
4. Dip in egg white then in breadcrumbs
5. Cook at 375 degrees for about 40 minutes. I turned them halfway through.


Mash together the beans, sweet potato; add spices; mix in flour

Make divots in the balls and add cheese

Dip in egg whites

Roll in breadcrumbs

Ready to bake

Out of the oven, oozing cheese

Croquette pyramid!

I served the croquettes with Barbecue Salmon. I brushed the salmon with Bullseye Barbecue Sauce, my favorite, and baked it at 400 degrees for about 15 minutes. I also boiled a bag of frozen broccoli, seasoned with soy sauce and a little sugar.


Brush with barbecue sauce

The croquettes were unbelievably good! You must try them! The only change I would make is to make smaller balls and/or cook them longer. I could taste the flour a bit. They could easily be the main dish. I couldn't finish my salmon, because the croquettes were so filling.


Ready to eat. I thought the croquettes (a.k.a. korokke) had an Asian feel, so I got out the chopsticks. I couldn't finish all that salmon, even though it was a small piece.