Kalette, Chilli & Sweet Potato Croquette
Croquettes. A classic side dish that no one ever seems to cook, but everyone loves. Well, now’s the time to get your breadcrumbs out and to remind everyone of just how good these golden rolls of crunchiness can be. This updated recipe is the perfect fusion of sweetness and just enough heat to make it ‘interesting’. Great as a side dish, you can also serve them with dips as finger food when you’ve got friends over.
PREP TIME: 30 mins
- 1 Pack Kalettes
- 1kg Sweet Potatoes
- 50g Diced Shallots
- 2 Cloves Crushed Garlic
- 20g Diced Red Chilli
- Rapeseed Oil
- Salt & White Pepper
- 50g Butter
- 200g wholemeal breadcrumbs
- 200g Plain Flower (seasoned)
- Egg Wash (50ml Whole Milk, 2 eggs – beaten)
Wash and separate the Kalettes leaves and dry thoroughly but gently so as not to bruise the leaves.
Bake the sweet potatoes in their skin for around 45 minutes or until soft.
In a heavy bottomed pan slowly sweat the shallots, garlic and chilli until soft. Then add the Kalettes leaves and cook until soft, season and set to the side to cool.
Remove the sweet potato from its skin and mash them thoroughly with a good 50g of butter.
Fold the Kalettes mixture into the sweet potato and shape into small sausage shape pieces.
Roll in the flour then dip into egg wash and finally into the breadcrumbs. Repeat this once more for a good coating.
Deep-fry, bake or sauté until golden brown and crunchy on the outside.