Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, sweet potato croquettes with cheese and bacon. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Sweet Potato Croquettes with Cheese and Bacon is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Sweet Potato Croquettes with Cheese and Bacon is something that I have loved my entire life. They’re fine and they look fantastic.
Cook the potatoes in boiling salted water until tender. Drain and return the potatoes to the pan. Meanwhile, in a non-stick frying pan, fry the bacon until brown Mix potato, bacon, cheese, butter and parsley together thoroughly and season well.
To begin with this recipe, we must prepare a few components. You can cook sweet potato croquettes with cheese and bacon using 12 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Sweet Potato Croquettes with Cheese and Bacon:
- Take 450 grams Japanese sweet potatoes (medium size)
- Take 3 slice Bacon
- Prepare 70 grams Processed cheese
- Get 50 grams Butter
- Prepare 1 Salt and pepper
- Take 1 Egg (for the croquette filling)
- Prepare 1 Egg (for the coating)
- Take 1 Bread (strong) flour (or cake flour if you don't have any)
- Prepare 50 grams Sliced almonds
- Get 1 Panko
- Make ready 1 Oil for deep frying
- Take 1 Tomato ketchup (to serve with the croquettes)
Crispy Sweet Potato Croquettes with Bacon. But beyond the traditional Chinese recipes, Lorna teaches you how to make some popular American dishes such as buttermilk fried chicken, mac-and-cheese and messy po' boy sandwiches. I've always loved croquettes since the first time I tasted one as a young teen. We went to a market/festival of some type and my mom bought me a proper Dutch "Kroket" from a big, tall man with flaming red hair..
Instructions to make Sweet Potato Croquettes with Cheese and Bacon:
- Cut the sweet potatoes into 3 cm thick slices. Place into a bowl of water and drain, then steam in a steamer for 20 minutes.
- If a bamboo skewer goes through a piece easily they are ready. If you don't have a steamer, you can microwave the potatoes.
- Take the skin off the sweet potatoes while they're still hot. Put in a bowl with a little salt and pepper and 50 g of butter.
- Mash up the sweet potato while it's still hot with a potato masher. The butter will melt immediately too if the potato is still hot.
- Heat up a frying pan over medium heat without any oil. Cut the bacon up into 1 cm pieces and stir-fry quickly until lightly browned.
- Add the bacon and cheese, that's been diced into 1 cm pieces, to the mashed potato and mix well. It's better at this point if the potato has cooled down a bit so that the cheese won't melt.
- Add an egg to the bowl and mix well.
- Divide the mixture and form into balls.
- Coat the balls in bread flour (or cake flour), egg, sliced almonds or panko.
- Put some oil into a frying pan, heat to 180°C and shallow fry the croquettes. I prefer to shallow fry them and roll them around since it saves on oil.
- If you fry them in a little oil, they turn out like this. Make sure not to let them burn and roll them around as they cook.
- They should have a nice golden brown finish. Drain away the excess oil on paper towels.
- They're delicious with some ketchup. Give it a try!
Loaded Bourbon Maple Bacon Sweet PotatoesYummly. These Loaded Baked Potato Croquettes are full of fluffy Idahoan Signature™ Russets Mashed Potatoes, gooey cheese, salty bacon, and coated with crispy panko. A surprisingly easy, yet impressive appetizer for any occasion! Thanks to Idahoan for sponsoring today's post. Potatoes, cheese and bacon–a great combination!
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