South Asian

Cardamom and Cinnamon Crispy Sweet Potato Croquettes with Curry Rice

Name: Cardamom and Cinnamon Crispy Sweet Potato Croquettes with Curry Rice
Total time: 47 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 500g sweet potato, peeled and grated; 1/4 cup all-purpose flour; 1 egg, beaten; 1/2 cup panko breadcrumbs; 1/2 tsp salt; 1/2 tsp turmeric; 1/2 tsp cumin; 2 tbsp vegetable oil; 1 cup basmati rice; 1 can coconut milk; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp curry powder; 1 tsp garam masala; 1/2 tsp ground cardamom; 1/2 tsp ground cinnamon

Warm, sweet spices for a fragrant and comforting twist on the curry rice.

47 minutes4 servings

Method

Stir cardamom and cinnamon into the rice as it simmers.
In a large bowl, combine grated sweet potato, flour, salt, turmeric, and cumin.
Add the beaten egg and mix until the mixture holds together.
Form into small balls, dip in panko, and press to coat.
Heat oil in a skillet over medium-high heat. Fry croquettes until golden brown, 3-4 minutes per side.
In a separate pot, cook rice with coconut milk, onion, garlic, curry powder, and garam masala until tender and fragrant.

Mains Vegetarian Comfort Food

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