Sweet Potato-Black Bean Croquettes Recipe - Cooking Index
Sweet Potato-Black Bean Croquettes Recipe - Cooking Index
| 1 | Black beans - (15 oz) | |
| 1 teaspoon | 5ml | Chili powder |
| 1 teaspoon | 5ml | Ground cumin |
| 1 teaspoon | 5ml | Ground coriander |
| 1 1/2 teaspoons | 7.5ml | Salt - divided |
| 1 tablespoon | 15ml | Tamari or soy sauce |
| 1 tablespoon | 15ml | Umeboshi vinegar |
| 1/4 teaspoon | 1.3ml | Hot pepper sauce |
| 1/4 cup | 4g / 0.1oz | Packed cilantro leaves |
| 2 tablespoons | 30ml | Fresh lime juice |
| 1 1/2 lbs | 681g / 24oz | Sweet potatoes - (2 medium) - peeled, and |
| Roughly chopped | ||
| 2 teaspoons | 10ml | Ground cinnamon |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| 1 | Cayenne | |
| 1/2 cup | 73g / 2.6oz | Finely-chopped scallions - white and light |
| Green parts | ||
| 1/2 cup | 31g / 1.1oz | Unbleached white flour |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| 1 tablespoon | 15ml | Kudzu |
| Fresh Mango Chutney - (see recipe) | ||
| Fresh mint or cilantro - for garnish |
In medium saucepan, combine black beans, chili powder, cumin, coriander, 1 teaspoon of the salt, tamari, umeboshi vinegar, hot pepper sauce and cilantro. Bring to a boil. Reduce heat and simmer 2 minutes. Stir in lime juice, cover and remove from heat.
In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add sweet potatoes, cover and steam until tender, about 15 minutes.
Transfer sweet potatoes to large bowl and mash. Add cinnamon, nutmeg, cloves, 1/4 teaspoon salt, cayenne and scallions and mix well. Drain beans and gently stir beans into sweet potato mixture.
In shallow bowl, combine flour, remaining 1/4 teaspoon salt and white pepper. In small food processor or using a mortar and pestle, grind kudzu to fine powder. Add to flour mixture.
Form sweet potato mixture into balls, using 1/4 cup mixture for each. Roll in flour mixture, then press into round patty. Be sure both sides are evenly coated with flour.
In large skillet, heat 1/8 inch vegetable oil over medium-high heat. When oil is hot but not smoking, add croquettes in batches. Cook until croquettes are browned, about 2 minutes per side. Transfer to plate lined with paper towels to remove excess oil.
Serve croquettes topped with 1 to 2 tablespoons Fresh Mango Chutney. Garnish with sprigs of mint or cilantro.
This recipe yields 16 croquettes.
Per Per Croquette(Without Chutney): 170 Cal; 6g Prot; 2g Total Fat (0 Sat. Fat); 37g Carb.; 0mg Chol; 511mg Sod.; 6g Fiber.
Description:
"The Fresh Mango Chutney makes a refreshing accompaniment to these Southwestern-style patties."
Source:
Vegetarian Times, May 2001
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