Yam Croquettes with Tangerine Sherry Sauce

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FRITTERS! two recipes: 1) Yam Croquettes with 2) Tangerine Sherry Sauce

 

 

* Exported from MasterCook *

 

Tangerine Sherry Sauce

 

Recipe By :Vegetarian Appetizers by Paulette Mitchell

Serving Size : 0 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons mayonnaise

2 tablespoons fresh tangerine juice

2 teaspoons extra virgin olive oil

2 teaspoons dry sherry (fino)

1 teaspoon minced jalapeno pepper

salt

 

Combine the ingredients in a bowl and whisk until smooth.

 

* The sauce will keep for up to 2 days in a covered container in the

refrigerator; bring to room temperature for serving.

* Substitute yogurt for some of all of the mayonnaise for a lighter sauce.

* Replace sherry with another wine or additional juice.

 

 

 

Description:

" Dip or drizzle for fritters, fruit, vegetables, salads. "

Yield:

" 1/3 cup "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 289 Calories; 32g Fat (99.2% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 10mg

Cholesterol; 157mg Sodium. Exchanges: 0 Vegetable; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 3181 0 0

 

 

* Exported from MasterCook *

 

Yam Croquettes with Tangerine Sherry Sauce

 

Recipe By :Vegetarian Appetizers by Paulette Mitchell

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup Tangerine sherry sauce (see recipe)

CROQUETTES:

2 tablespoons olive oil -- divided

1 cup coarsely shredded peeled yam

1/2 cup finely chopped red onion

1/2 cup finely chopped celery

2 cloves garlic -- minced (1tsp)

1/2 cup dry bread crumbs

1/4 cup slivered almonds -- ground or crushed

1/4 cup coarsely chopped flat leaf parsley

1 egg -- lightly beaten

cherry tomatoes -- for garnish

 

Heat half 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 all the remaining croquette

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. Separate with waxed paper as necessary.

 

Wash and dry the skillet. Add the remaining oil and heat over medium-high heat.

Cook the croquettes until lightly brown and cooked through, about 3 minutes on

each side. Transfer to a plate lined with paper towels; pat gently.

 

Serve: arrange the warm croquettes on a platter and garnish with cherry tomato

halves and parsley sprigs. Serve the sauce in a small bowl with a spoon or small

ladle for drizzling it over the warm croquettes. Or thin the sauce and serve in

a small dairy creamer (pitcher).

 

YAMs in the USA are really orange sweet potatoes. They have a dark, uniformly

colored brown to purplish skin, a shape that tapers on both ends, and a sweet

flavor when cooked. White sweet potatoes have a lighter skin, yellow flesh and a

delicately spicy, less sweet flavor. Yellow Finn or Yukon Gold potatoes are

suitable replacements.

 

ADVANCE PREPARATION:

* The sauce will keep for up to 2 days in a covered container in the

refrigerator; bring to room temperature for serving.

* The croquette mixture will keep for up to 1 day in a covered container in the

refrigerator. To serve warm, cook the croquettes just before serving or make

them up to 1 day in advance, cover and refrigerate. Reheat on a baking sheet for

5 minutes at 350F.

 

Description:

" Small fritters of colorful sweet potatoes. "

Yield:

" 16 pieces "

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Per Serving (excluding unknown items): 115 Calories; 7g Fat (51.5% calories from

fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 76mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : These fritters would be good served with a Chimichurri, Roasted Red Bell

Pepper, sour cream or yogurt (plain or with fruit).

 

Nutr. Assoc. : 0 0 0 5212 0 0 0 0 0 1036 0 0

 

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