I served them with a side of sautéed garlicky rainbow chard and kale picked fresh from the garden. Totally delicious!
- 3 lbs. sweet potatoes
- 1 cup frozen corn kernels thawed
- 4 green onions minced
- ¼ bunch cilantro chopped
- ¼ tsp cayenne pepper
- 1 tsp cumin
- 1 tsp salt
- 1 Tbsp. chia seeds
- 3 Tbsp. water
- 1 cup plain breadcrumbs
- ½ cup vegetable oil (for frying)
- ½ cup Veganaise
- 1 clove garlic
- 1 Tbsp. horseradish
- 3 Tbsp. chives, chopped
Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl. Mash up any larger pieces with a fork.
Mix the chia seeds and water and set aside to make a gel.
Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
Add the breadcrumbs and chia seed gel to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined.
In a small bowl combine the Veganaise, one clove of well minced garlic, horseradish and chopped chives. Stir until combined and then refrigerate until ready to serve.
Add enough vegetable oil to fully cover the bottom of a non-stick skillet. Heat the oil over medium-high heat. Shape the sweet potato mixture into small patties (about 2-3 Tbsp each). It really helps if your hands are wet here. It keeps the sweet potato mixture from sticking.
Cook a few croquettes at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.