1 tablespoon oil
1 small onion, peeled and finely diced
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
1 egg, lightly beaten
1 cup panko breadcrumbs, plus 1 cup (approx) extra for rolling
2 cups (approx) extra oil for frying
Capsicum, Lemon & Chilli Salsa1/2 red onion, peeled and finely diced
1 teaspoon lemon zest
1/2 cup finely diced roasted red capsicum
1 tablespoon chopped fresh parsley
2 tablespoons sweet chilli
1/4 cup lemon-flavoured oil
Peel and dice the kumara and simmer in a pan of water for 20-30 minutes until soft. Drain very well and mash. Transfer the kumara mash to a bowl.
In a small frypan heat the oil and sauté the onion, garlic and ginger over a gentle heat for 2-3 minutes until soft and fragrant. Combine the mashed kumara and cooked onion mixture with the egg and the first measure of panko breadcrumbs. Set the mixture aside to chill for 20 minutes (see tip).
Divide the mixture into 12 and shape each portion into even-sized croquettes, about 6cm long. Roll the croquettes in the extra measure of panko breadcrumbs so that they are coated evenly. Chill the croquettes for 30 minutes.
Heat the extra oil for frying in a medium frypan and shallow-fry the croquettes for 3-4 minutes, turning them so they colour evenly. Drain the croquettes on paper towels.
To make the salsa, combine the ingredients in a bowl and mix together well. Serve the warm croquettes with the salsa.
Made in 40 minutes, plus 50 minutes chill time.
TipIt’s important to chill the kumara mixture. The breadcrumbs will absorb any moisture and it will be easier to shape into croquettes.