I think the weekend always asks for something special when it comes to food. Friday is in most Dutch homes French fries-day, but that is not the most healthy choice. However, we can make similar food that is just as tasty ànd works for your fitgirl body! So I decided to do some experimenting with making healthy sweet potato croquettes. Sweet potato is something you can use in so many recipes, it just seems to fit any dish!
This recipe is a great substitute for fries or regular potato croquettes from the store.
It’s not as hard as you might think and tastes super delish! And with homemade dip it gets even better… My absolute fav is a garlic sauce, which is super easy to make; just mix 100 gr. low fat quark, 1 tsp olive oil, some garlic powder and pepper – done! Or make a dip based on avocado: mash one avocado, add a tbsp. Greek yoghurt, some lemon juice and curry or paprika powder and blend well together. Hummus works great as a dip too. Also easily created with a can of chick peas, two big tbsp. tahini paste, lemon juice, a dash of olive oil and some fresh herbs by choice. Just put everything in a blender until it’s all smooth.
Creating your own dip definitely fits a healthy diet and can really bring up a good dish even more. Go for your favorite flavors and enjoy it with more homemade goodness, like these croquettes!
– 1 large sweet potato
– 1 egg and 1 egg white
– 60 g oatmeal
– 1 tsp. melted coconut oil
– 3 to 4 tbsp. almond flour
– salt and garlic powder to taste
– optional: fresh parsley
- Energy: 63,3
- Protein: 3,2 g
- Carbs: 5,9 g
- Fat: 3,7 g
- Fiber: 1,3 g
- Peel the sweet potato, cut into pieces (not too small) and boil for 15 minutes.
- Pour off the water and mash the potato.
- Add the whole egg, oatmeal, coconut oil, salt and garlic powder (and if you like some fresh parsley) and mash it all together.
- The mixture has gotten a lot thicker now, but it is supposed to! If you think it is still a bit too wet, add some extra oatmeal to it.
- Now place the potato mixture in the fridge for 30 minutes. This will make it even firmer, which we need to create the best croquettes!
- Meanwhile you can warm up the oven to 180 degrees Celsius, and set up a plate and a bowl.
- Spread some almond flour on the plate and put the egg white in the bowl.
- Take the potato mixture out of the fridge and make little croquettes from it (I use about 2/3 tablespoon per croquette). Take every croquette through the egg white and then carefully through the almond flour.
- Put every finished croquette on a baking plate covered with baking paper, and continue till you’ve finished the whole mixture.
- Place the baking plate in the oven for 25 minutes and you’re are all done!
- Serve with the dip, a large salad and grilled chicken to enjoy a good filling meal 🙂
Fav combo: sweet potato toast with avocado and egg