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Sweet Potato-Black Bean Croquettes Recipe - Cooking Index

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Sweet Potato-Black Bean Croquettes

Recipe Ingredients

1   Black beans - (15 oz)
1 teaspoon 5mlChili powder
1 teaspoon 5mlGround cumin
1 teaspoon 5mlGround coriander
1 1/2 teaspoons 7.5mlSalt - divided
1 tablespoon 15mlTamari or soy sauce
1 tablespoon 15mlUmeboshi vinegar
1/4 teaspoon 1.3mlHot pepper sauce
1/4 cup 4g / 0.1ozPacked cilantro leaves
2 tablespoons 30mlFresh lime juice
1 1/2 lbs 681g / 24ozSweet potatoes - (2 medium) - peeled, and
  Roughly chopped
2 teaspoons 10mlGround cinnamon
1/4 teaspoon 1.3mlGround nutmeg
1/4 teaspoon 1.3mlGround cloves
1   Cayenne
1/2 cup 73g / 2.6ozFinely-chopped scallions - white and light
  Green parts
1/2 cup 31g / 1.1ozUnbleached white flour
1/4 teaspoon 1.3mlFreshly-ground white pepper
1 tablespoon 15mlKudzu
  Fresh Mango Chutney - (see recipe)
  Fresh mint or cilantro - for garnish

Recipe Instructions

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.


"The Fresh Mango Chutney makes a refreshing accompaniment to these Southwestern-style patties."

Vegetarian Times, May 2001


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