Saturday, May 12, 2012

Curried Sweet Potato Croquettes

Curried Sweet Potato Croquettes

Curry (or Indian food) is one of my favorite flavors.  Curry seems to go hand in hand with sweet potatoes - they are made for each other.  Many people do not realize that curry is actually a mixture of herbs and spices like: cumin, ginger, cinnamon, turmeric, pepper, cloves, coriander  etc.  You can buy "curry" in the grocery store which is a blend of many spices but I like to use the spices separately creating a large variety of many unique flavors. 

Over the years I have created many recipes using sweet potatoes and for this recipe I used some of my Frozen sweet potatoes.  These Curried Sweet Potato Croquettes are filled with flavor and the Yogurt Cilantro Sauce makes these flavors even more scrumptious.
This recipe is also Gluten Free!

2 cups cooked brown rice (cooled)
2 medium onions (peeled & finely chopped)
olive oil
1 teaspoon ginger garlic paste
1/4 teaspoon turmeric
1 teaspoon cumin seed
1/4 teaspoon to 1/2 teaspoon ground hot chili pepper (or to taste)
salt (to taste)
1/4 cup cashews (chopped)
2 cups cooked sweet potatoes (baked or mashed - if baked - remove skins)
rice flour (for breading - about 1/2 cup)

Prepare the ingredients as listed above (cook rice, cook or thaw sweet potatoes, chop onions  etc).  In a medium skillet - saute the olive oil (a couple tablespoons), onions & spices (garlic/ginger paste, turmeric, cumin and chili pepper) until the onions are transparent (about 7 minutes) - See the picture above on the left.  In a large bowl mix the rice, sweet potatoes, cashews, onion/spices and salt - stir until fully combined (see picture above on the right).  Now, by hand - form the mixture into croquettes (this amount made 7 croquettes but as you can see by the picture below I made them large and on the thick side).

Once you have formed the croquettes you will bread them with a little rice flour (bread both sides - it will be a thin layer of breading)(see picture above). 
In a large pan - fry the breaded croquettes drizzled with a little olive oil for about 5 minutes on each side (or until desired color and crispness is achieved) (see picture below). Now place the croquettes in the oven (or toaster oven) on warm until you have made the Yogurt Sauce below.

Yogurt Sauce
1 cup plain yogurt
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro
salt and pepper to taste

You can make this sauce ahead of time or while the croquettes are being kept warm in the oven.
Stir the yogurt and lemon juice together with a whisk.  Add the salt, pepper and cilantro and stir with a wooden spoon until mixed.
NOTE:  I like to place the Yogurt Sauce in a gravy boat so that each person can ladle on the sauce.

Serve immediately & ENJOY!


Linked to:


  1. How funny that we're both posting curries today. Your sweet potato croquettes look great, especially with the yogurt sauce. We love Indian-inspired cooking at our house. Sadly, the Indian restaurant in our little town closed, so it's a long trip to Chicago for the real thing!

  2. This is really unusual, looks very healthy too. Thanks for sharing it on foodie friday.

  3. Wow, that looks great! Thanks so much for linking up, I'm now following back :)

  4. Congrats, your sweet potatoes are being featured today on foodie friday. STop by and get your featured button and have a lovely weekend.

  5. Yum! Great that you linked in, thanks. have a good one

  6. Hi Angelique, I do hope you'll come over to Food on Friday: Curries to bring this to the party! Cheers from Carole's Chatter

  7. I really like seeing recipes that are specific for vegetarians. Your recipes is so amazing and I love it. It is one of my favorite cheeses to use in any recipe.


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