Oven Baked Potato and Almond Croquettes
- Servings : 4
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 60m
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- 1 pound (480 g) sweet potatoes,peeled and cut into cubes
- 1 teaspoon butter
- 2 tablespoons scallion.minced
- 1/2 cup grated cheddar cheese
- pinch of cayenne pepper
- pinch of nutmeg
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely ground almonds
- 1/2 cup whole wheat flour
- 1½ cups breadcrumbs
- 1 egg,beaten
In a medium pot filled with water,place cubed potatoes. Bring to a boil then reduce heat to low and simmer partially covered until potatoes are ready.
Remove cooked potatoes from the heat,drain and place in a large bowl. Mash potatoes until smooth.
Add butter,scallions,grated cheese,cayenne pepper,nutmeg and seasoning. Mix well and add finely ground almonds along with flour and beaten egg. Stir well until the egg completely mixed into all ingredients.
Refrigerate potato mixture for about 30 minutes. When the potato mixture is cold enough,form it into a balls.
Preheat oven to 375°F (190ºC).
Place breadcrumbs in shallow bowl. Roll chilled potato balls in the breadcrumbs. Grease baking sheet with cooking spray.
Arrange potato balls on greased baking sheet. Bake in preheated oven for 30 minutes or until lightly brown and crispy.