🥔 Lectin-free sweet potato croquettes
These lectin-free sweet potato croquettes are golden brown and crispy on the outside, tender and creamy on the inside. White sweet potatoes provide a mild sweetness, while arrowroot starch and a light organic baking mix ensure perfect binding without any traditional flour. A wholesome, gluten-free dish for those who want to enjoy their food consciously – ideal as a side dish or vegetarian main course.
🛒 Ingredients for approx. 4 servings
Croquette dough
700 g white sweet potatoes (peeled and cooked)
1 egg (yolk and white separated)
50g light organic baking mix
1 tbsp arrowroot starch
20 g soft sheep butter
1 pinch of salt
a pinch of nutmeg
For breading
approx. 100 g light organic baking mix (for the outside)
100g lectin-free organic breadcrumbs
Besides that
A light-colored organic baking mix for the work surface
Beef tallow, ghee or sheep butter for frying
👩🍳 Preparation
Preparing sweet potatoes
Peel the white sweet potatoes, cut them into pieces, and cook them in salted water until tender. Drain, let them steam dry thoroughly, and while still hot, mash them finely with a potato ricer or fork.Mix the dough
Let it cool slightly. Add the egg yolk, arrowroot starch, light organic baking mix, softened butter, salt and nutmeg to the sweet potato mixture and knead everything well until a malleable dough forms.forms
Lightly dust the work surface with organic baking mix. Shape the dough into even rolls (approx. 2 cm in diameter), then cut into pieces approximately 5–6 cm long.Bread
First, dip the croquettes in the light organic baking mix, then in beaten egg white, and finally coat them all over in the lectin-free breadcrumbs.Deep frying / baking
Heat oil in a pot or deep fryer to approximately 170°C. Fry the croquettes in batches until golden brown, then drain on kitchen paper.
🍽 Serving suggestion
Crispy sweet potato croquettes go perfectly with lectin-free dips such as avocado yogurt, herb quark, and of course with all meat dishes such as steak or goulash.
