Soy-Free Almond Crusted Sweet Potato Croquettes
Elevate your appetizer game with these Soy-Free Almond Crusted Sweet Potato Croquettes—an irresistible blend of creamy sweet potatoes and a crunchy almond coating. Perfect for gluten-free and plant-based diets, this recipe incorporates nutrient-rich ground flaxseeds for a vegan-friendly binder, while the bright flavors of lemon zest and fresh parsley add a sophisticated touch. Each croquette is pan-fried to a golden perfection and finished in the oven for a crisp exterior that complements the velvety interior. With warm notes of nutmeg and a gentle peppery kick, these croquettes are bursting with wholesome flavor and texture. Serve them as an elegant starter or a savory side dish, garnished with parsley for a pop of color, and enjoy a dish that's as satisfying as it is nutritious. Keywords: soy-free, almond-crusted croquettes, sweet potato recipe, gluten-free appetizer, vegan croquettes.
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Recipe Information
Ingredients
- 2 cups sweet potatoes, peeled and cubed
- 1 cup almond flour
- 1 cup almond meal
- 2 tablespoons ground flaxseeds
- 6 tablespoons water
- 0.25 teaspoon nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Boil the sweet potatoes in a pot of salted water until tender, about 10-15 minutes. Drain and let them cool slightly.
While the sweet potatoes are cooling, combine the ground flaxseeds and water in a small bowl. Stir well and let it sit for about 5 minutes until it gets thick and gelatinous.
Mash the sweet potatoes in a large bowl until smooth. Add the flaxseed mixture, almond flour, nutmeg, salt, black pepper, parsley, and lemon zest. Mix until all the ingredients are well combined.
Shape the sweet potato mixture into small croquette shapes (about 2 inches long).
Take each croquette and coat it with the almond meal, pressing lightly to adhere.
Heat the olive oil in a large non-stick skillet over medium heat. Once hot, place the croquettes in the skillet, working in batches if necessary to not overcrowd the pan.
Cook the croquettes until golden brown on each side, about 3-4 minutes per side. Transfer the croquettes to the prepared baking sheet.
Bake the croquettes in the preheated oven for 10-15 minutes to ensure they're heated through and the coating is well set.
Serve the almond-crusted sweet potato croquettes warm, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1453 mg | 63% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 26.5 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2484 mg | 53% | |
*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.
