Sweet potato croquette
Croquettes made with wheat gluten batter do not absorb oil, so they are light to eat
How to make it
1
Peel the sweet potato, cut it into slices of appropriate size, and steam it for 15 minutes. Grate some of the bofu (wheat gluten) you will use as the coating
2
Mash the steamed sweet potato with a ladle
3
Add roughly chopped pickled vegetables and cream cheese to well-mashed sweet potato and mix well
4
Once well mixed, transfer to a cutting board and shape into a log. Cut into 10 equal parts and roll into balls with your hands
5
Dip in flour, beaten egg, and gluten flour in that order, then fry in hot oil for about 2.5 minutes
6
Serve in a bowl and add Worcestershire sauce, ketchup, mayonnaise, etc. to taste
materials10
-
- Sweet potatoes
- 300g
-
- Sticked wheat gluten
- 15g
-
- Shibazuke
- 40g
-
- Cream cheese
- 20g
-
- cake flour
- Appropriate amount
-
- Beat egg
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Worcestershire sauce to taste.
- Appropriate amount
-
- Add ketchup to your liking
- Appropriate amount
-
- Mayonnaise (optional)
- Appropriate amount
[PR]
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