Sweet potato and sesame croquettes (Satsuma-imo kurogoma korokke) from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 68) by Tim Anderson

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Notes about this recipe

  • rodillagra on September 30, 2020

    I didn't drain the sweet potatoes well enough (or should have steamed/microwaved them) so the mixture was really, really soft. Messy as anything that has to be dipped in flour, egg and breadcrumbs. Doubly so when the croquettes were so very soft. But they held together well when frying so all is good. . . . Fried food is nearly always lovely and this is no exception. . . . Unpicky daughter tried them and deemed them tasty even though she doesn't like sweet potatoes. . . . Definitely worth making the tonkatsu sauce to serve with them.

  • patioweather on April 09, 2020

    Easy, as far as deep-frying anything is easy. I used the "better batter for breadcrumbing" from his other book, Vegan Japaneasy, in place of the eggs. They stayed together well as I fried them. I'll definitely make these again.

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