(at time of publication)
Step 1 Preheat oven to 180°C. Line 2 baking trays with baking paper. Steam sweet potato until tender (about 10 minutes). Transfer to a bowl, add milk and mash well.
Step 2 Add onion, garlic, egg and tofu and fold through.
Step 3 Using 1/4 cup of mixture for each croquette, form 12 oval shapes (about 8cm in length) on a flat workspace. Combine breadcrumbs with parmesan in a small bowl. Coat croquettes in mixture. Place on tray and spray with oil. Bake for 25–30 minutes, or until golden and firm. Serve with lemon wedges and salad.
Make it gluten-free: Swap the breadcrumbs for crushed cornflakes or rice flour.
About this Recipe
- 700g sweet potato, peeled, chopped
- 1/4 cup low-fat milk
- 2 green onions, finely chopped
- 1 clove garlic, crushed
- 1 egg, lightly beaten
- 200g firm tofu, cut into 1cm cubes
- 1/2 cup dried breadcrumbs
- 1/3 cup grated parmesan
- cooking oil spray
- 4 lemon wedges
- large green salad, to serve
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified