Croquettes

• 2 cups sweet potato, mashed with some salt, butter and coconut milk
• 4 ham slices
• 1 egg, yolk
• 3/4 cup arrowroot
• 4 inches, raw mozzarella, cut into 1/2 in squares for filing. You can also make cashew 'cream cheese' - see red velvet butterfly cakes without the vanilla, honey or beets
• 1.5 cups almond 'breadcrumbs' (after making almond milk, save the sieved almond meat and roast on low until crisp. Store in the freezer)
• 1 egg
• 1/4 cup coconut milk
• 1 tablespoon coconut oil, bacon fat or butter for shallow frying

1. Combine mashed sweet potato, ham, egg yolk, onion and 1/4 cup flour in a large bowl. Roll heaped tablespoons of mixture into 20 balls. Push 1 cheese cube into the center of each ball.
2. Place remaining flour on a plate.rnPlace breadcrumbs on another plate.rnWhisk egg and milk together in a third bowl.
3. Roll croquettes in flour, shaking off excess. rnDip in egg mixture. rnCoat in 'breadcrumbs'.
4. Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel.

sweet potato, ham slices, egg, arrowroot, mozzarella, breadcrumbs, egg, coconut milk, coconut oil

Taken from food52.com/recipes/30440-croquettes (may not work)