Sweet Potato Croquettes With Ham

🧂 Ingredients

• 2 medium sweet potatoes

  550 g / 1.1 lb, peeled and diced into large cubes
• 1 1/2 teaspoons salt
• 100-150 g ham hock

  4-5 oz. meat, shredded or diced
• 3 teaspoons Dijon mustard

  yellow is also okay, or 1 teaspoon Hot English
• 1 egg
• Generous pinch of pepper
• 1 teaspoon onion powder
• 2 tablespoons coconut flour

  leveled, or 2 heaped tablespoons of almond meal
• 1/3 cup tapioca flour
• 1/3 cup almond meal

  can be omitted, juts add more tapioca or cassava flour, or other grain-free flour of choice
• Coconut oil for frying
• To serve: Dijon mustard or other condiment of choice

Instructions

• 1 Place sweet potato in a medium pot, add a teaspoon of salt and cover with water
  (just a little above the potato). Bring to a boil and cook for 7-8 minutes,
  until soft when inserted with a knife.
• 2 Strain and return back to the pot with 1 tablespoon of ghee. Mash together using
  a potato masher until smooth. Let it cool off for 5 minutes, then add to a bowl
  with shredded ham hock (or ham, if using), egg, and mustard. Season with another
  half teaspoon salt, some pepper and onion powder. Mix together until well
  incorporated. Finally, add 2 tablespoons of coconut flour or almond meal, and
  mix together. Place the bowl in the fridge, uncovered, for 1 hour minimum. This
  will stiffen the filling mixture slightly, making it easier to mould into rolls.
• 3 Remove the bowl from the fridge. Place a piece of parchment paper on a flat
  cookie tray or a platter. Mix tapioca flour and almond meal in a bowl. Sprinkle
  a thin layer on the parchment paper.
• 4 Scooping about a tablespoon of the mixture in your hand at a time, mould the
  filling into oval-shaped rolls and place on top of the flour on the tray.
  Continue until all mixture is used up. Sprinkle the remaining flour over the top
  of the croquettes (you can also sift it), then use your hands to roll them in
  the flour and give them a pat between your hands to make sure they are well
  coated.
• 5 Heat about 1/4 of a cup or 4 tablespoons of coconut oil in a large frying pan
  over medium-high heat. Add the croquettes one at a time, leaving some space in
  between. Cook for 4-5 minutes on the first side, then 2-3 minutes on other sides
  after that, until crispy and golden brown. The oval shape usually requires you
  to cook them on top and bottom and then also on the sides, or at least to turn
  them three times. Add more coconut oil as it starts to dry up in the pan so
  there is always a thin layer.
• 6 Remove the cooked croquettes to a platter. Serve with your favourite dip or
  condiment. I love these with more Dijon mustard on the side.

Nutrition Info