Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Boil 500 grams of peeled and diced sweet potatoes in salted water until very tender, then drain and mash them thoroughly in a large bowl.

2. 2

   In the bowl with the mashed sweet potatoes, add 60 grams of all-purpose flour, 1 beaten large egg, 50 grams of finely chopped unsalted pistachios, 15 grams of finely chopped fresh parsley, 2 grams of ground cumin, 2 grams of red pepper flakes, 5 grams of salt, and 1 gram of black pepper, mixing everything until well combined to form a pliable dough.

3. 3

   Form the sweet potato mixture into approximately 16 small, cylindrical croquettes, each about 5 cm long and 2 cm wide.

4. 4

   Roll each croquette evenly in 100 grams of fine breadcrumbs, ensuring they are fully coated on all sides.

5. 5

   Heat 700 ml of vegetable oil in a deep pot or fryer to 170°C (340°F).

6. 6

   Carefully deep-fry the croquettes in batches for 3-4 minutes per batch, or until they are golden brown and crispy, ensuring not to overcrowd the pot.

7. 7

   Remove the fried croquettes from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil before serving warm.