Yam Croquettes With Tangerine-Sherry Sauce

[Guest guest]

Yam Croquettes With Tangerine-Sherry Sauce

 

Made with sweet, colorful yams, these croquettes are veggie mini-burgers that

can be served as a first course or appetizer, or serve several croquettes as a

main course for vegetarian guests. If tangerines aren't available, substitute

orange juice. Or, omit the sauce and top the croquettes with a dollop of sour

cream, a cherry tomato half, and a tiny sprig of fresh flat-leaf parsley.

 

Sauce:

2 tablespoons mayonnaise

2 tablespoons fresh tangerine juice

2 teaspoons extra-virgin olive oil

2 teaspoons dry sherry

1 teaspoon minced fresh jalapeño pepper, or to taste

salt to taste

 

Croquettes:

2 tablespoons olive oil, divided

1 cup coarsely shredded peeled yam or orange sweet potato

1/2 cup finely chopped red onion

1/2 cup minced celery

2 cloves garlic, minced

1/2 cup prepared dried bread crumbs

1/4 cup slivered almonds, crushed or ground

1/4 cup coarsely chopped fresh flat-leaf parsley

1 egg, lightly beaten

sprigs of fresh flat-leaf parsley for garnish

 

To make the sauce, whisk together all the ingredients in a small bowl until

smooth; set aside.

To make the croquettes, heat 1 tablespoon of the oil in a large nonstick

skillet over medium-high heat. Add the yam, onion, celery, and garlic; cook,

stirring occasionally, until tender, about 5 minutes. Remove from the heat and

stir in the remaining ingredients.

For each patty, gently squeeze about 1 tablespoon of the mixture in your hand

to form a ball, then flatten into a 2-inch round patty. Place the patties on a

plate as they are prepared.

Wash and dry the skillet. Heat the remaining 1 tablespoon oil over medium-high

heat. Cook the croquettes for about 3 minutes on each side, or until lightly

brown. Transfer to a plate lined with a paper towel; pat gently.

Arrange the warm croquettes on a platter and garnish. Serve the sauce in a

small bowl with a spoon or small ladle for drizzling it over the warm

croquettes

Makes 16 servings.

 

 

 

 

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