Sweet Potato & Cauliflower Croquettes with Mince filling

Posted on Nov 27 2014 - 2:08pm by Marianne

Feel free to add less ingredients to make a smaller batch

Sweet Potato & Cauliflower Croquettes with Mince filling
Serves 6
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Mince filling
  1. 300g (0.661 lbs) of grass fed beef mince
  2. 1 small onion
  3. 1 small carrot
  4. 1 celery stalk
  5. 1 small zucchini
  6. 1/2 clove of garlic
  7. Ghee for sautéing
  8. 100g of diced tomatoes in a can
  9. 1 tbls Arrowroot flour
  10. Italian herbs
  11. sea salt
  12. pepper
Sweet Potato and Cauliflower
  1. 500g (1.1 lbs) cauliflower pieces
  2. 500g (1.1 lbs) sweet potato
  3. 3 egg yolks
  4. sea salt
  5. pepper
  1. 1-2 eggs whisked
  2. 1 cup of almond meal for coating
  3. ghee for frying
Sweet Potato and Cauliflower
  1. Steam the cauliflower pieces and the sweet potato in their skin. Pierce the cauliflower with a knife, make sure they are still tender not overcooked. Remove cauliflower and mash. Pierce sweet potato with a knife until cooked through but not overcooked just tender. Remove and mash. Combine the sweet potato and cauliflower with 3 egg yolks, sea salt and pepper and stir until combined. Refrigerate mash until cool.
Mince filling
  1. In a frypan heat the ghee.
  2. In a food processor blend/chop the onion, garlic, carrot, celery and zucchini until fine. Sauté in the pan stirring until soft.
  3. Add mince, sea salt, pepper and break up mince while browning in the pan with a fork until beef is cooked through and the fat/oil starts to rise to the top.
  4. Stir through the arrowroot flour until mixed through and the mince should become sticky. Add the Italian herbs and diced tomatoes and simmer for 5-10 mins. Then place mince filling in a colander to drain excess oils and fats. Let cool in the fridge.
  5. Scoop a small amount of sweet potato/cauliflower mixture into your hands and mould into a ball, poke your finger in the middle to create a pocket. Add 1 tsp of the mince in this pocket and fold over the sweet potato/cauliflower to cover the mince entirely. You can mould any shape you like.
  6. Roll each croquette in the egg and roll into the almond flour until coated and fry in batches in a frypan with hot ghee.
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