Name: Sweet potato croquettes, melting centre
Ingredients: 120 ml Plant-based cream; ½ piece Plant-based cheese; 800 g Sweet potatoes; 20 g T55 flour; ½ bunch Chives; 100 g T55 flour for the liquid mixture; 250 g Water; 100 g Panko or bread crumbs; For brushing Oil; To taste Salt

The recipe, step by step

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0 / 6 steps complete

Prepare the melting centres
Estimated prep
5–10 min
Freezing
Duration to be confirmed
Mix the plant-based cream, the plant-based cheese and some salt. Divide between the wells of an ice cube tray. Freeze until the centres are solid.
Prepare ahead · freezing required
Done
Roast the sweet potatoes
Estimated prep
5 min
Cooking
40 min
Slice the sweet potatoes and arrange on a baking tray. Bake for 40 minutes at 200 °C. The flesh must be soft enough to mash.
Oven at 200 °C
Done
Make the filling
Estimated prep
5–10 min
Scoop out the roasted sweet potato flesh. Mash with the 20 g of flour, chopped chives and salt until evenly combined.
Done
Enclose the centres
Estimated prep
10–15 min
Shape the filling around each frozen centre. Seal each ball carefully so the plant-based cheese is fully enclosed.
Check · the centre is completely covered
Done
Add a double coating
Estimated prep
10–15 min
Mix the 100 g of flour, 250 g of water and salt. Prepare separate dishes of dry flour (quantity not specified) and bread crumbs. Coat each ball in the dry flour, the liquid mixture, then the bread crumbs. Repeat the coating sequence once more.
Two coats for an even crust
Done
Bake until golden, serve hot
Estimated prep
5 min
Cooking
15 min
Put the croquettes on a baking tray and brush with oil. Bake for 15 minutes at 220 °C. Serve hot while the centres are melting.
Oven at 220 °C
Done