1. Recipes

How to Make Sweet Potato and Mushroom Croquettes - A Step-by-Step Guide

If you're looking for a delicious and unique appetizer or side dish to serve at your next gathering, then look no further than these Sweet Potato and Mushroom Croquettes. This recipe combines the earthy flavors of sweet potato and mushroom with a crispy coating for a delightful bite-sized treat that is sure to please any crowd.

These croquettes are a great way to incorporate some extra vegetables into your diet, while still enjoying a tasty and satisfying dish. Plus, they are vegetari...

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Ingredients

  • 3 large red potatoes, peeled and diced
  • 2 sweet potatoes, peeled and diced
  • 1 ½ cups cooked rice
  • ¼ cup milk
  • ¼ cup butter, divided
  • 1 teaspoon salt, divided
  • 1 tablespoon olive oil
  • 1 cup finely chopped cremini mushrooms
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh marjoram
  • 2 tablespoons Madeira wine
  • 1 ½ cups bread crumbs
  • ½ cup grated Parmesan cheese
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried thyme
  • ¼ cup canola oil

Information

  • Prep Time: 40 mins
  • Cook Time: 48 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 43 mins
  • Servings: 16
  • Yield: 16 croquettes

  • Place red potatoes and sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add rice, milk, 2 tablespoons butter, and 1/2 teaspoon salt into the pot; mash until combined.
  • Cover and refrigerate potato mixture until cool, about 15 minutes.
  • Heat remaining 2 tablespoons butter and olive oil in a large skillet. Add mushrooms, garlic, fresh thyme, and fresh marjoram; cook and stir until mushrooms release their moisture and are tender, about 15 minutes. Pour in Madeira wine, scraping up browned bits from the bottom of the pan with a wooden spoon.
  • Place 1/4 cup of the cooled potato mixture in the palm of 1 hand; flatten slightly. Place 1 tablespoon of the mushroom mixture in the center; form potato mixture into a ball around mushroom mixture using the back of a spoon. Repeat with remaining potato and mushroom mixtures.
  • Combine 1/2 teaspoon salt, bread crumbs, Parmesan cheese, pepper, dried marjoram, and dried thyme in a shallow dish. Drop potato balls gently into the bread crumb mixture; roll around until coated. Press down to flatten potato balls into patties.
  • Heat canola oil in a large skillet over medium heat. Cook patties 4 at a time until golden and crispy, about 4 minutes per side.

    • Nutrition

    214 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 10mg
    • Sodium: 300mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 5g
    • Vitamin C: 7mg
    • Calcium: 72mg
    • Iron: 2mg
    • Potassium: 465mg

    Categories

    Appetizer recipes
    Snack recipes
    Vegetarian recipes
    Side recipes
    Party food recipes