Colourful sweet potato croquettes, loaded with flavour and healthy nutrients, make a tasty light meal with a side of pasta, rice, or couscous. Or serve them as a filling appetizer for your next event.
Any time I have an extra sweet potato lurking about, croquettes have become one of my top picks to make. Savoury sweet potato croquettes are an enticing way to get healthy superfoods onto our plates and into our lunch boxes. The sweet potato and chimichurri sauce can be prepared in a snap, thanks to my food processor. Leftover croquettes make a great breakfast too, since they taste almost like sausage.
We had plenty of chimichurri sauce left, but found that the extra sauce adds a fantastic garlic punch to meats, sandwiches, and pasta as well. The sauce can also be frozen for next time. And since there is no cilantro involved in this chimichurri, my whole family could enjoy it!
What are your favourite ways to eat sweet potatoes?
Sweet Potato Chicken Croquettes with Chimichurri Sauce
Ingredients for the Sweet Potato Croquettes:
- 2 cups grated sweet potato or yam
- 450 g (about 2 cups) ground chicken or lean ground pork
- 1 teaspoon sea salt
- 1 garlic clove, minced
- 2 spring onions, minced
- 1 teaspoon yellow mustard
- 1 teaspoon steak seasoning blend (dry)
- 1 teaspoon ground paprika
- 1/2 to 1 teaspoon Worschestershire sauce, optional (look for gluten-free if on a restricted diet)
- 1 large egg
- 2 to 3 Tablespoons almond flour (or other flour, such as rice flour)
Ingredients for the Chimichurri Sauce:
- 1 bunch fresh Italian parsley
- 1 head garlic, peeled and chopped
- 6 Tablespoons olive oil
- 3 Tablespoons balsamic vinegar or white wine vinegar
- 1 teaspoon sea salt
- black pepper to taste
- Mash together ground chicken and sweet potatoes with your hands or a potato masher. Add remaining croquette ingredients and mix thoroughly. Form the seasoned mixture into small patties. Heat a large skillet over medium heat and grease lightly with oil. Fry the croquettes for several minutes on each side until cooked through, being careful not to let the sweet potato burn. Cover and keep cooked croquettes warm.
- Toss all ingredients for the chimichurri sauce into a food processor or blender and pulse until a thick sauce forms.
- Serve croquettes warm with sauce on the side or top croquettes with the sauce just before serving.
Also linked to Savoring Saturdays.