Sweet Potato-Black Bean Croquettes

Sweet Potato-Black Bean Croquettes
Sweet Potato-Black Bean Croquettes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1

    can black beans - (15 oz)

  • 1

    teaspoon chili powder

  • 1

    teaspoon ground cumin

  • 1

    teaspoon ground coriander

  • 1 1/2

    teaspoons salt divided

  • 1

    tablespoon tamari or soy sauce

  • 1

    tablespoon umeboshi vinegar

  • 1/4

    teaspoon hot pepper sauce

  • 1/4

    cup packed cilantro leaves

  • 2

    tablespoons fresh lime juice

  • 1 1/2

    pounds sweet potatoes - (2 medium) peeled, and roughly chopped

  • 2

    teaspoons ground cinnamon

  • 1/4

    teaspoon ground nutmeg

  • 1/4

    teaspoon ground cloves

  • 1

    pinch cayenne

  • 1/2

    cup finely-chopped scallions white and light

  • green parts

  • 1/2

    cup unbleached white flour

  • 1/4

    teaspoon freshly-ground white pepper

  • 1

    tablespoon kudzu

  • Fresh Mango Chutney (see recipe)

  • Fresh mint or cilantro for garnish

Directions

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.

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