Sweet Potato Croquettes from the Airfryer

Name: Sweet Potato Croquettes from the Airfryer
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4 servings
Ingredients: 800 g sweet potatoes (cooked and completely cooled); 1 piece egg (medium); 50 g plain flour (type 405); 1 tsp salt; pepper to taste; 1 pinch nutmeg; 100 g breadcrumbs; 2 tbsp rapeseed oil

A German side dish that comes to the plate beside meat and vegetables all over Germany: croquettes of sweet potato, rolled in breadcrumbs and cooked golden yellow in the basket. These croquettes taste sweeter and stay softer than those made from ordinary potatoes and therefore fall apart more easily, which is why the mixture has to be thoroughly chilled. In the basket no hot bath of fat is needed, but the croquettes brown a little less evenly.

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Cook time

48 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

373 kcal

Calories

9 g

Protein

7 g

Fat

67 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.75 · ~€0.45/serving

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Instructions

1
Peel the cooked and completely cooled sweet potatoes and press them through a potato ricer. Warm sweet potatoes give off steam, which makes the mixture wet so that it cannot be shaped later.
2
Work the purée with the egg, the plain flour, the salt, the pepper and the nutmeg into a mixture using a spoon, without kneading it, as kneading would make it tough.
3
Chill the mixture covered. Sweet potatoes contain more water than potatoes, so only a thoroughly chilled mixture can be shaped.
4
Shape about sixteen croquettes as thick as your thumb from the mixture and roll them all over in the breadcrumbs until they are completely covered.
5
Brush the croquettes thinly with the rapeseed oil, because without a film of oil the breadcrumbs stay floury and pale.
6
Preheat the airfryer to 180 °C. Sweet potatoes count as potato products and are never cooked hotter than 180 °C, so that they turn golden yellow rather than dark.
7
Lay the croquettes into the basket in a single layer with space between them and stack nothing; cook the whole quantity in two batches. Cook at 180 °C.
8
Shake the basket carefully so that the croquettes turn without breaking; they are softer than those made from ordinary potatoes. Carry on cooking at 180 °C until they are golden yellow rather than dark all over.