Ingredients
225g sweet potato
2 tsp olive oil
1 small onion, finely chopped
85g courgette, grated
½ red pepper, finely diced
65g carrot, peeled and grated
1 tsp thyme, chopped
1 clove garlic, crushed
1 tsp sundried tomato paste
100g cooked couscous
15g panko breadcrumbs
Method
- Prick the sweet potato and bake in the microwave for about 8 minutes. Leave to cool then cut in half and scoop out the cooked potato.
- Heat the oil in a frying pan. Add the onion, courgette, pepper and carrot. Fry for 5 minutes until soft. leave to cool. Place in the processor.
- Add the thyme, garlic, sun dried tomato paste, couscous and cold sweet potato. Process until the mixture comes together.
- Shape into 12-15 croquettes and roll in the breadcrumbs. Chill in the fridge for 20 minutes or longer.
- Heat a little oil in a frying pan. Add the croquettes and fry for 4-5 minutes until lightly golden on all sides.
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