Sweet potato and sesame croquettes

Sweet potato and sesame croquettes

Satsuma-imo kurogoma korokke

By
From
JapanEasy
Makes
12–16 croquettes
Photographer
Laura Edwards

Japanese croquettes, or korokke, are often potato-based rather than béchamel-based. This pleases me for two reasons: 1) potatoes are easier to work with than béchamel, and 2) potatoes have a nicer flavour than béchamel. And that’s especially true in the case of sweet potatoes. These work well as a main on their own, or as a side dish… and, come to think of it, even as a dessert if you serve them with ice cream and maple syrup.

Not difficult. Says a-who? Sesame

Ingredients

Quantity Ingredient
700g sweet potatoes, peeled, diced and briefly soaked in cold water
salt
2 tablespoons each of black and white sesame seeds, toasted and crushed
200g panko breadcrumbs
plain flour, as needed
2 eggs, beaten
oil, for deep frying, about 1 litre
Ponzu, to serve
or see method for ingredients, to serve

Method

  1. Simmer the sweet potatoes in water until just tender, then drain and leave to cool and dry. Mash together with salt to taste, and half the crushed sesame seeds. If the mixture is still warm, transfer to the fridge until chilled.
  2. Combine the remaining sesame seeds with the panko. Roll the cooled mash into croquette shapes, about 5 cm long and 2 1/2 cm across, and roll these in flour, 3 or 4 at a time, until completely coated. Dunk them in the beaten egg, then roll them in the panko-sesame mixture to coat completely.
  3. Pour your oil into a very deep, wide saucepan (or pot) to come no higher than halfway up the sides. Heat to 180ºC and fry the croquettes for about 5 minutes, until golden brown, then drain on kitchen paper. Serve with tonkatsu sauce or ponzu.
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