Sweetpotato and Zucchini Croquettes With Yogurt Sauce
Thank you to @letscookwith_julia for this recipe!
Serving
- 4 small sweetpotatoes or 2 medium ones
- 2 medium zucchinis
- 1 red onion
- 2 garlic cloves
- 2 eggs
- 100g flour
- 4 tbsp grated Parmesan (optional)
- 2 handfuls chopped parsley
- 2 tsp paprika
- Pinch salt
- Black pepper
- Oil for cooking
For the yogurt sauce
- 2 Greek yogurts
- 3 tbsp lemon juice
- 1 generous handful chopped parsley
- Pinch salt
- Black pepper
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Directions
Step 1
Peel the sweetpotatoes and zucchinis and grate them. Press them in a clean kitchen towel to remove excess water. Finely chop the onion and garlic.
Step 2
In a large bowl, mix the grated sweetpotatoes, grated zucchinis, chopped onion, and garlic. Add the eggs, flour, paprika, grated Parmesan (if using), and chopped parsley. Season with salt and pepper to taste. Mix well until you have a uniform batter. If the mixture is too wet, add a bit more flour or breadcrumbs.
Step 3
Form the croquettes: Take a small portion of the mixture and shape it into a ball or patty with your hands. Repeat until the mixture is used up.
Step 4
In a large skillet, heat a small amount of oil over medium heat. Cook the croquettes for a few minutes on each side until they are golden and crispy. This should take about 3-4 minutes per side.
Step 5
Drain the croquettes on paper towels to remove excess oil. Prepare the yogurt sauce with all the ingredients.
