Name: Coriander and Ginger 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 coriander; 1/2 tsp grated ginger

Coriander and Ginger Crispy Sweet Potato Croquettes with Curry Rice

Fresh coriander and grated ginger add a bright, aromatic note to the curry rice.

47 minutes4 servings

Method

Stir ground coriander and grated ginger into the rice during the last 5 minutes of cooking.
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.

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