Ingredients:

  • 2 medium sweet potatoes (approx. 500g / 1 lb), peeled and cubed
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 500g / 1.1 lbs lean minced beef
  • 1 teaspoon dried mixed herbs
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for a bit of a kick)
  • 100ml / ½ cup beef stock
  • 2 tablespoons tomato puree (tomato paste) (30 ml)
  • Salt and freshly ground black pepper to taste
  • 100g / ¾ cup all-purpose flour
  • 2 large eggs, beaten
  • 150g / 1 ½ cups panko breadcrumbs
  • Vegetable oil, for deep-frying

Instructions:

  1. Toss sweet potato with olive oil, salt, and pepper. Roast until tender and slightly caramelized.
  2. Sauté onion and garlic. Add minced beef and brown. Stir in herbs, paprika, and cayenne (if using). Add beef stock and tomato puree; simmer until thickened and reduced. Season to taste.
  3. Mash the roasted sweet potato until smooth.
  4. Gently combine the mashed sweet potato and minced beef mixture. Mix well. Season to taste.
  5. Spread the mixture on a baking sheet and chill completely in the refrigerator (at least 1 hour, preferably longer) until firm enough to handle.
  6. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
  7. Roll the chilled mixture into small, oval-shaped croquettes.
  8. Dredge each croquette in flour, dip in egg, and then coat thoroughly with breadcrumbs.
  9. Heat vegetable oil in a deep-fryer or pot to 350°F (175°C). Fry croquettes in batches until golden brown and heated through.
  10. Remove croquettes with a slotted spoon and drain on paper towels. Serve immediately.