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RECIPE

Bicolored Sweet Potato Salad
Bicolored Sweet Potato Croquette

Bicolored Sweet Potato SaladBicolored Sweet Potato Croquette

INGREDIENTS (4 Servings)

<Potato Salad>

200 g purple sweet potatoes (Purple Sweet)
200 g Anno sweet potatoes
1/4 purple onion
4 teaspoons mayonnaise
2 teaspoons lemon juice
Olive oil
Parmesan cheese
Black pepper
Pink pepper

<Variation dish: Croquette>

3 tablespoons hot-melt cheese
Rice flour (or potato starch)
1 egg
Bread crumbs
Frying oil
Semi-thick Worcester sauce

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)

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2

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

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3

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

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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.

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5

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

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6

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

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Variation dish: Croquette

1

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

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2

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

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3

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

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4

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

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Advice from Yukiya Terai

-Make sure to thoroughly mash the sweet potatoes for a smooth texture.
-Adding lemon juice will make the colors of the sweet potatoes more vibrant.

Recipe from:Cooking specialist Yukiya Terai

http://yukiyamesi.com/