Carrot Sweet Potato Croquettes
Carrot Sweet Potato Croquettes are so versatile they can be served to just about anyone – vegan, vegetarian, gluten-free – as well as most other diets. Carrot Sweet Potato Croquettes are extremely nutritious and loaded with vitamins and fiber. I make smaller croquettes to serve as an appetizer. I love to have for dipping some red pepper jelly or orange marmalade. So good they are hard not to keep eating. The orange zest is what I think help to make this extra good. These Croquettes freeze beautify so make a big bunch and freeze some for future use.
For a vegan for the crust simply roll in coconut milk then panko. It will be delicious.
Carrot Sweet Potato Croquettes
- 4 carrots steamed about 1 cup then grated
- 1 sweet potato steamed about 1 cup then grated
- 1 Tbsp olive oil
- 1/2 onion minced
- 3 Tbsp oatmeal
- 2 Tbsp parsley minced
- 1 Tbsp chia seeds or 1 egg
- 1 cup orange juice
- 1 Tbsp orange zest
- salt and pepper to taste
- 1/2 tsp cinnamon, nutmeg, cumin and garlic powder * optional add some or all for flavoring, or 1 t pumpkin pie spice
- 1 cup oatmeal or flour
- 2 eggs beaten, or coconut milk
- 1 cup panko or bread crumbs
- 1/4 cup Parmesan cheese optional
- 2 cup Oil
Steam carrots and sweet potato until soft. Saute the onion in the oil until soft then add your carrots and mix well. Add the oatmeal. Mix again add the orange juice and zest. Add chia seeds or egg. Cook the entire mixture until it thickens and the moisture is greatly reduced. Chia seeds add extra nutrients plus thicken the mixture similar to the egg. TIP: you can cook them in your broth for more flavor and nutrients to the broth. If you find the croquet falls apart, it is because you did not cook to remove enough moisture.
Measure out approx. 2 tbsp or small cookie scoop of carrot mixture, roll it into a ball or flatten into a ¾" thick patty or form into a carrot shape. Arrange croquettes on parchment paper. Chill about 2 hours or more or freeze, so that croquettes are firm before breading.
Gather 3 bowls or shallow dishes. Fill the first with the flour or bran, the second bowl with a well-beaten eggs, and the third bowl with panko and Parmesan (or bread crumbs). Carefully roll in each bowl starting with flour, eggs, and panko. Firmly press the panko into each patties.
Frying: Heat ½ inch of oil over medium heat. Fry Croquettes in small batches, turning after about 1-1½ minutes. Each Croquette should be golden-brown within 2½-3 minutes.
Baking: Preheat oven to 450F. Line baking sheet with parchment paper. Spray the croquettes with a little spray oil, this will help them be crispy without the oil from frying. Baked breaded bake Croquette for approximately 20 minutes, turn about every 5 minutes to make them crispy on all sides.
Serve immediately while they are still crunchy.
*When the Croquette is a golf ball size and shape they will take a little longer to cook throughout, The Croquettes that have been pushed down with your hand or spatula to the 3/4 inch will cook more quickly. I recommend you make a test Croquettes to see how long it will take yours to turn out perfectly. Always drain on some paper towels to reduce any excess oil.
Variations: Feel free to play around with all types of vegetable combinations to use used. You'll want a total volume of 1¾ - 2 cups of finely chopped veggies, potatoes, sweet potatoes, broccoli or whatever you like. Add an optional 1/4 cup of your favorite nut, minced.
*Gnocchi in Carrot soup. Follow the Croquette recipe and add 2 Tbsp more of the oat bran. Roll the dough into a rope about 1/2 inch thick and cut at 1 inch long, roll over a fork or your finger and you have a perfect gnocchi or dumpling to add to soup. Place the Croquette or Gnocchi and gently over simmering soup briefly cook your gnocchi. If they are placed in boiling liquid they will fall apart and will fall apart if cooked for to long. They are wonderful in soup or cooked the gnocchi and top it with some butter and Parmesian cheese.