High Protein Almond Crusted Sweet Potato Croquettes
Elevate your snack or appetizer game with these High Protein Almond Crusted Sweet Potato Croquettes—an irresistible fusion of wholesome ingredients and bold flavors! These golden-baked gems feature mashed sweet potatoes, protein-packed quinoa, and chickpea flour, all seasoned with aromatic spices like cumin, garlic, and onion powder for a savory kick. Coated in toasted almond crumbs and drizzled with olive oil, they achieve a perfectly crispy exterior while remaining tender inside. With the addition of beaten egg whites for binding, these croquettes deliver a high-protein punch, making them ideal for fitness enthusiasts and healthy eaters alike. Quick to prepare and oven-baked for a guilt-free indulgence, these croquettes are topped with fresh parsley for a burst of color and served warm for maximum enjoyment. Perfect as a nutritious appetizer, party snack, or even a post-workout bite, they’re a delicious way to share or savor solo.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 1 cup chickpea flour
- 1 cup quinoa
- 1 cup almonds
- 3 large egg whites
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 400°F (200°C).
Peel and cut the sweet potatoes into large chunks. Boil in salted water for about 15 minutes, or until tender.
While the sweet potatoes are boiling, cook the quinoa according to package instructions and set aside.
Toast the almonds by heating them in a dry skillet over medium heat, shaking the pan occasionally for about 3-5 minutes until golden and fragrant. Once cooled, pulse them in a food processor until they resemble breadcrumbs.
Drain the sweet potatoes and mash them in a large mixing bowl. Add the chickpea flour, cooked quinoa, garlic powder, onion powder, cumin, salt, black pepper, and lemon juice. Mix until well combined.
Using your hands, form the mixture into small oval-shaped croquettes.
Beat the egg whites in a separate bowl. Dip each croquette into the egg whites, then roll in the ground almonds to coat evenly.
Place the almond-coated croquettes on a baking sheet lined with parchment paper.
Drizzle the olive oil over the croquettes and bake for 20 minutes. Flip the croquettes and bake for an additional 10 minutes, or until golden brown and crispy.
Remove from the oven and sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
2551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4001 mg | 174% | |
| Total Carbohydrate | 274.6 g | 100% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 35.7 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
