| Carbohydrates | 19.8 gs |
| Energy | 167 kcal |
| Fats | 9.2 gs |
| Fiber | 3.2 gs |
| Protein | 2.2 gs |
| Saturated Fats | 2.4 gs |
| Sodium | 221.8 mg |
| Sugars | 3.9 gs |
Total
66difficulty
Intermediate
Sweet Potato Croquette
Ingredients
Portions: 10
- 2 Cubes MAGGI® Onion and Garlic Cube
- 2 Pounds Sweet Potatoes peeled and cubed
- 3 Tablespoons Butter, Salted
- 1 1/2 Teaspoon Cinnamon Powder
- 1/2 Teaspoon Nutmeg Powder
- 1/2 Cup MAGGI® Liquid Coconut Milk
- 2 Cups All-Purpose Flour
- 1 Cup MAGGI® Liquid Coconut Milk
- 1/2 Cup Water
- 2 Cups Panko Breadcrumbs
- 4 Cups Vegetable Oil (oil of your preference)
Instructions
- 1.Dissolve Seasoning Cubes in water and boil the sweet potato for 15 minutes or until tender. Drain the sweet potatoes and place into a mixing bowl.
- 2.While mashing, incorporate the sugar, butter, cinnamon powder, nutmeg powder, and Liquid Coconut Milk a little at a time.
- 3.Begin shaping the sweet potato mixture into balls, 1.5 tbsp in size. Place on a prepared baking sheet. Allow to chill for 10 minutes.
- 4.Begin shaping the sweet potato mixture into balls, 1.5 tablespoon in size. Place on a prepared baking sheet. Allow to chill for 10 minutes.
- 5.Take the sweet potato balls, coat them in the flour, followed by the milk and finally the panko breadcrumbs. Repeat the process for each ball until completed.
- 6.Deep fry in oil (375°F) for 7 to 10 minutes until fully cooked and crunchy. Allow to drain on a paper towel to remove excess oil before serving with dipping sauce of your choice.
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