Bicolored Sweet Potato Salad Bicolored Sweet Potato Croquette

Directions

1. Peel and dice the sweet potatoes into 5 cm cubes before placing into a heat-resistant container with a small amount of water. Cover with plastic wrap and microwave until soft. (Approximately 10 to 15 minutes)

   

2. Slice the purple onion and soak in cold water. Drain well before mincing.

   

3. Take the softened potatoes and mash them separately, per color, with a fork.

   

4. Add 2 teaspoons of mayonnaise and 1 teaspoon of lemon juice to each bowl of mashed potatoes. Mix with a rubber spatula until smooth.

   

5. Add the minced purple onion and mix slightly by hand before arranging the mix on a dish.

   

6. Add olive oil, cheese, black pepper and pink pepper to taste and serve.

   

1. Add hot-melt cheese and shape the mixture into oval shapes.

   

2. Add thin coats of rice flour, egg and bread crumbs in this order.

   

3. Deep fry in oil at 180°C to 200°C, until the surface is crisp.

   

4. Serve with semi-thick Worcester sauce and vegetables for garnish and serve.