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Sweet Potato-Black Bean Croquettes


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  • 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


Servings 16


Step 1

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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