Sweet Potato & Plantain Croquettes

  1. Spicy Dipping Sauce: Process chiles, jalapeno peppers and salsa in food processor until smooth; transfer to bowl.
  2. Stir in mayonnaise, lime zest, juice, cilantro, salt and black pepper until blended.
  3. Refrigerate until ready to serve.
  4. Sweet Potato & Plantain Croquettes: Mix cream cheese, potatoes, plantains, milk and garlic in 6-qt.
  5. bowl of electric mixer fitted with paddle attachment on low speed 1 min., stopping after 30 sec.
  6. to scrape bottom and side of bowl.
  7. Add chicken, onions, peppers and cumin; beat 30 sec.
  8. Add flour, salt and black pepper; beat on low speed just until blended.
  9. (Note: Add more flour if mixture is too soft to shape.)
  10. Shape potato mixture into 84 croquettes (or into 21 croquettes for trial recipe), using #30 scoop to portion batter for each.
  11. Refrigerate at least 30 min.
  12. or up to 1 hour.
  13. For each serving: Dip 3 croquettes in egg, then roll in cracker crumbs until evenly coated.
  14. Fry in 350 degrees F-deep fryer 2 to 3 min.
  15. or until golden brown.
  16. Serve with about 1/4 cup Spicy Dipping Sauce.

dipping sauce, poblano chiles, jalapeno peppers, salsa, mayo, lime zest, lime juice, fresh cilantro, salt, sweet potato, cream cheese, sweet potatoes, plantains, milk, fresh garlic, chicken, green onions, jalapeno peppers, ground cumin, flour, salt, eggs, crackers

Taken from www.kraftrecipes.com/recipes/sweet-potato-plantain-croquettes-115828.aspx (may not work)

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