Facebook
Pinterest
Save
Print

Sweet Potato and Turnip Croquettes

Name: Sweet Potato and Turnip Croquettes
Prep time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 1 large sweet potato, peeled and cubed; 1 tablespoon butter; 1 large turnip, peeled and chopped; 1 egg yolk; Salt and pepper, to taste; 2 tablespoons parsley, finely chopped; 2 brown rice crackers; 1/4 cup olive oil

Prep 25 min
Total 35 min
Ingredients 8
Servings 8

One of the easiest ways to use leftover vegetables–or any food you have around, really–is to turn them into croquettes. In Peru, the most common ones are made with canned tuna. If you’re looking for an easy appetizer for the upcoming holidays, croquettes could make the preparation process much more enjoyable and less stressful for you. They don’t take a lot of time to make, and you can start the process ahead of time and keep them in the fridge, ready to fry when your guests arrive. These sweet potato and turnip croquettes are my seasonal version of this easy dish, but feel free to use any vegetables of your choice, and to add cheese to them if you wish!

Ingredients

1 large sweet potato, peeled and cubed
1 tablespoon butter
1 large turnip, peeled and chopped
1 egg yolk
Salt and pepper, to taste
2 tablespoons parsley, finely chopped
2 brown rice crackers
1/4 cup olive oil

Directions

1

Cook the sweet potato in a pan with boiling water, until soft. Mash with a fork or a potato masher.
2

While the sweet potato is cooking, heat 1 tablespoon butter in a skillet over medium heat and sauté the turnip for a few minutes, stirring until transparent.
3

Mix the turnip, the mashed sweet potato, and the egg yolk in a bowl. Season with salt, pepper, and parsley. Allow to cool.
4

In the meantime, pulverize the brown rice crackers in a food processor, in a blender, or by placing them in a plastic bag and crushing them with the back of a spoon or a hammer.
5

Using your hands, shape 2 tablespoons of sweet potato and turnip mixture into a small disc.
6

Cover in pulverized rice cracker on both sides, and place on a plate.
7

Repeat with the rest of the ingredients.
8

When all your croquettes are ready, line a large plate with paper towel.
9

Heat the olive oil in a non-stick frying pan over medium heat. Fry several croquettes at a time until golden brown on the bottom, for about 3 or 4 minutes. Turn and fry on the other side until golden brown.
10

Transfer the fried croquettes to the plate so the paper towels absorb the excess oil.
11

Serve the croquettes over crackers, on their own or next to a green salad.

Most tubers work well in these croquettes. You can use potatoes instead of sweet potatoes, and rutabaga instead of turnips, for example.
Change the flavor by using 1/4 teaspoon nutmeg instead of the parsley.
You can also shape these croquettes into little balls, and serve them with toothpicks to make them easier to eat.

No nutrition information available for this recipe

One of the easiest ways to use leftover vegetables–or any food you have around, really–is to turn them into croquettes. In Peru, the most common ones are made with canned tuna. If you’re looking for an easy appetizer for the upcoming holidays, croquettes could make the preparation process much more enjoyable and less stressful for you. They don’t take a lot of time to make, and you can start the process ahead of time and keep them in the fridge, ready to fry when your guests arrive. These sweet potato and turnip croquettes are my seasonal version of this easy dish, but feel free to use any vegetables of your choice, and to add cheese to them if you wish!