crunchy and creamy croquettes
1 cassava root peeled (medium size)
1 sweet potato peeled (medium size)
¼ stick of butter (soft)
½ cup of chive chopped
½ tsp of paprika
¼ tsp of nutmeg
1 dash of black pepper
1 tsp of salt
1 cup of bread crumbs
¾ cup of flour
Vegetable oil to fry
Cut the cassava and sweet potatoes in big chunks.
Put them in a sauce pan and cover them with water.
Boil them until they are soft but still firm
Drain the water and mash them with a fork or potato masher
Add to the warm mashed potatoes the butter, chives, nutmeg, salt, pepper while mashing.
Mix the paprika with the flour.
Make small balls with them and put them on a plate.
Put the flour, beaten egg, breadcrumbs with a dash of paprika in individual bowls.
Deep your balls in each of the bowl in this order: flour, egg, breadcrumbs.
They must be deep fried. Heat your oil. Make sure the oil is hot before putting them in order to avoid them soaking too much oil.
Your croquettes are ready when they turn gold brown. This shouldn’t take more than 2 min.
Place them on a paper towel to absorb excess oil.
Keywords: croquettes, sweet potatoes, yucca, cassava