Sweet Potato Croquettes with Shimeji Mushrooms and Melting Mozzarella
These Sweet Potato Croquettes with Shimeji Mushrooms and Melting Mozzarella combine crispy exteriors with a creamy, cheesy center. The earthy mushrooms and fresh spinach bring out the natural sweetness of the potatoes, making this dish both comforting and satisfying. Perfect as an appetizer, snack, or a light dinner.
Ingredients
Sweet Potato Croquettes Ingredients
- 2 medium sweet potatoes peeled and steamed or boiled until soft
- 200 grams shimeji mushrooms sautéed until tender
- 1 cup fresh spinach washed and wilted
- 2 cloves garlic minced
- 2 tbsp chestnut flour can substitute with regular or gluten-free flour
- 100 grams fresh mozzarella cut into small chunks
- 1 tbsp olive oil for sautéing
- ½ cup gluten-free breadcrumbs for coating
- to taste salt
- to taste black pepper
Instructions
Making the Croquettes
- In a pan, sauté garlic in olive oil for 1-2 minutes until fragrant. Add shimeji mushrooms and cook until tender and browned. Toss in the spinach and cook until wilted. Season with salt and pepper to taste.
- Steam or boil the sweet potatoes until soft. Peel them and mash until smooth. Stir in chestnut flour, salt, and pepper to form a dough-like consistency.
- Take a portion of the sweet potato mixture and flatten it in your hand. Place a spoonful of the mushroom-spinach filling and a chunk of mozzarella in the center. Fold and seal the edges to form a ball. Roll in breadcrumbs.
- For air fryer: Preheat to 190°C (375°F) and cook the croquettes for 10-12 minutes until golden and crispy. For pan-frying: Heat olive oil in a pan and fry the croquettes until browned on all sides.
Notes
- If the sweet potato mixture is too watery, add a little more flour to thicken it.
- For a vegan version, substitute the mozzarella with a plant-based cheese.
- Store leftover croquettes in the fridge for 2-3 days. Reheat in the air fryer or pan for a crispy texture.