Gluten Free Sweet Potato Croquettes

Ingredients

• 1 packetFogdog premium gluten-free breadcrumbs
• ½–1 cup (about 60–125 g)white rice flour
• 2eggs
• for fryingrice bran oil and butter
• 1 mediumorange kumara
• 3 mediumpotatoes
• 3garlic cloves
• 1 handfulfresh parsley
• 1 Tbsp (about 14 g)butter
• 200 gmozzarella cheese, or cheese of your choice
• to tastesalt and pepper

Instructions

1. 1

   Cut the vegetables

   Peel, wash and cut the kumara and potatoes into 2 cm pieces.

2. 2

   Boil until tender

   Put the kumara and potatoes in a large pot of water. Bring to the boil over high heat and cook for 15 minutes, or until a knife passes easily through the vegetables.

3. 3

   Chop the herbs

   Finely chop the garlic and parsley.

4. 4

   Mash the vegetables

   Drain the pot, then add the garlic, parsley, butter, salt and pepper. Mash everything until creamy.

5. 5

   Cool the mash

   Transfer the mash to a medium bowl and refrigerate until completely cool.

6. 6

   Shape the croquettes

   Take about 2 Tbsp of mash and flatten it into a circle. Put a piece of cheese in the centre, fold the mash around it, then mould it into a croquette and set it on a clean plate.

7. 7

   Prepare the coating

   Set out three separate bowls. Crack the two eggs into the first and whisk them well. Put 1 cup of gluten-free breadcrumbs in the second bowl and some rice flour in the third.

8. 8

   Coat each croquette

   Dip each shaped croquette in flour, then egg, then breadcrumbs, coating it well. Place the coated croquettes on a separate tray lined with baking paper.

9. 9

   Heat the frying fat

   Heat some rice bran oil with a little butter in a non-stick pan. Once hot, add the croquettes one at a time, taking care not to crowd the pan.

10. 10

    Fry until golden

    Cook each side for 30 seconds to 1 minute, then keep turning the croquettes until they are crisp and golden.

11. 11

    Drain the croquettes

    Transfer the croquettes to paper towel to absorb excess oil.

12. 12

    Serve with a dip

    Serve with a dipping sauce of your choice, such as mayonnaise, and garnish with extra parsley.

What are sweet potato croquettes?

Croquettes are small, shaped portions of a soft filling coated in crumbs and fried until crisp. This version brings together orange kumara and potato, with melted cheese tucked inside.

The recipe pairs a familiar croquette style with gluten-free breadcrumbs and rice flour. Cooling the mash before shaping helps the parcels hold together around their cheesy centres.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 20g protein, 69g carbs, 18g fat.

The potatoes, kumara, flour and breadcrumbs provide most of the carbohydrates; mozzarella, eggs and butter contribute protein and fat, with frying oil adding further fat. Pair a serving with salad or vegetables for freshness and a more balanced plate.

Choosing the ingredients

Kumara and potatoes: the kumara brings sweetness and colour, while potato gives the mash a familiar, soft base. Cut both into even 2 cm pieces so they cook at a similar rate.

Cheese: mozzarella gives the centre a gooey texture, but another cheese can be used. Cut it into small pieces that can be fully enclosed by the mash.

Coating: rice flour, egg and gluten-free breadcrumbs form the crisp outer layer. Check that the breadcrumbs are labelled gluten-free if that matters for your meal.

Cool the mash before shaping

Chilling the mash until completely cool makes it easier to handle and helps the croquettes keep their shape. If it is still warm or very loose, it may be difficult to wrap around the cheese.

Use about 2 Tbsp of mash for each croquette, then close any gaps so the cheese is sealed inside. This helps limit leaks as the croquettes fry.

Coat in the right order

Flour first: dust the shaped mash lightly so the egg has a surface to cling to. Shake off excess flour before dipping.

Egg and crumbs: coat the croquette in whisked egg, then roll it through the breadcrumbs. Cover the surface well, especially around the seams.

Fry for a crisp shell

Heat rice bran oil with a little butter in a non-stick pan, then add croquettes one at a time. Leave space between them so they fry rather than steam.

Cook each side for 30 seconds to 1 minute, turning as needed until golden and crisp. Lift them onto paper towel to drain before serving.

Serve while the centres are warm

These croquettes are best served soon after frying, while the coating is crisp and the cheese is soft. Mayonnaise is one suggested dip; extra chopped parsley makes a simple garnish.

For a more complete meal, serve them alongside a fresh salad or cooked vegetables. The croquettes are also suited to a sharing platter as finger food.

Recipe notes & tips

• Cut the kumara and potatoes into evenly sized 2 cm pieces so they soften at a similar pace.
• Let the mash cool completely before shaping to make it easier to work with.
• Seal the mash around the cheese so it is enclosed before coating.
• Set up the flour, egg and breadcrumbs before you begin coating the croquettes.
• Fry in batches if needed to keep space around each croquette in the pan.
• Drain the cooked croquettes on paper towel before serving.

Variations

• Try another cheese: use a cheese of your choice in place of mozzarella.
• Add more herbs: mix extra chopped parsley into the mash.
• Change the dip: serve with a dipping sauce other than mayonnaise.
• Adjust the seasoning: season the mash with salt and pepper to taste.
• Make smaller croquettes: use less mash for each one and enclose a smaller piece of cheese.

Common mistakes to avoid

• Warm mash: it is harder to shape; chill it until completely cool before forming the croquettes.
• Uneven pieces: they may cook at different rates; cut the kumara and potatoes into even 2 cm pieces.
• Exposed cheese: it can escape during frying; seal the mash fully around the cheese before coating.
• Patchy coating: bare spots can leave the mash exposed; coat each croquette thoroughly in flour, egg and breadcrumbs.
• Crowded pan: the croquettes may not crisp evenly; fry them one at a time with space between them.
• Overcooking the coating: it can become too dark; turn the croquettes regularly and watch for a crisp, golden finish.

How to store

Refrigerate leftover croquettes in a covered container and eat within 2 days. Reheat in an oven until hot throughout to help restore the crisp coating; the exact reheating time will depend on their size.

Frequently asked questions