Sweet Potato-Black Bean Croquettes

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Sweet Potato-Black Bean Croquettes

 

1 15 oz. can black beans

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 teaspoons salt, divided

1 tablespoon tamari or soy sauce

1 tablespoon umeboshi vinegar

1/4 teaspoon hot pepper sauce

1/4 cup packed cilantro leaves

2 tablespoons fresh lime juice

1 1/2 pounds sweet potatoes, peeled, roughly chopped

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 pinch cayenne

1/2 cup finely chopped scallions, white and light green parts

1/2 cup unbleached white flour

1/4 teaspoon freshly ground white pepper

1 tablespoon kudzu

mango chutney

fresh mint or cilantro for garnish

 

In medium saucepan, combine black beans, chili powder, cumin, coriander, 1

teaspoon of the salt, tamari, umeboshi vinegar, hot pepper sauce and cilantro.

Bring to a boil. Reduce heat and simmer 2 minutes. Stir in lime juice, cover and

remove from heat.

In large saucepan fitted with steamer basket, bring 2 inches water to a boil

over high heat. Add sweet potatoes, cover and steam until tender, about 15

minutes.

Transfer sweet potatoes to large bowl and mash. Add cinnamon, nutmeg, cloves,

1/4 teaspoon salt, cayenne and scallions and mix well. Drain beans and gently

stir beans into sweet potato mixture.

In shallow bowl, combine flour, remaining 1/4 teaspoon salt and white pepper.

In small food processor or using a mortar and pestle, grind kudzu to fine

powder. Add to flour mixture.

Form sweet potato mixture into balls, using 1/4 cup mixture for each. Roll in

flour mixture, then press into round patty. Be sure both sides are evenly coated

with flour.

In large skillet, heat 1/8 inch vegetable oil over medium-high heat. When oil

is hot but not smoking, add croquettes in batches. Cook until croquettes are

browned, about 2 minutes per side. Transfer to plate lined with paper towels to

remove excess oil.

Serve croquettes topped with 1 to 2 tablespoons Fresh Mango Chutney. Garnish

with sprigs of mint or cilantro.

Yields 16 croquettes.

 

 

 

 

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