Sweet Potato Croquettes with Spicy Pineapple & Black beans Rice

You know how I was saying I was looking forward to using the leftovers. This is what inspired today’s lunch. I cooked the leftover the rice in a similar way to the Spicy Black bean and Rice stuffing, but I added some pineapple and a few more veggies. To go with it I made these croquettes. The polenta and corn crumbs really go well with the flavor of the sweet potato. Since I can’t use cheese, I used Tofutti instead to stuff it. This was nice and creamy inside. I also served it with last nights left over Coleslaw and a french stick that my mum turned up with, just in time for lunch. The dressing actually tasted better today and closer to the real thing.

I recently added a Recipe page, so you can all find the recipes easier. I also added a Eating out Vegan Page. These are some places that I have experienced. So far only places in Queensland, Australia and a couple in Milan. But I am hoping to add some more when I go to Melbourne next week. Now I’m off to do last minute Christmas shopping!

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Sweet Potato Croquettes (vegan, gluten free, nut free)

Ingredients:

2 small sweet potatoes

1/4 cup polenta

1 tablespoon water

1  tablespoon coriander leaves, minced

sea salt to taste

5 teaspoons Tofutti cream cheese

corn crumbles

canola oil, enough to shallow fryDSC01375

Method:

1. Peel the sweet potatoes and steam them till they are really soft.DSC01376

2. Place sweet potato into a mixing bowl and mash with a fork.DSC01377

3. Stir through the polenta, water, coriander leaves and season with salt.

4. Place 1 tablespoon of the sweet potato mixture in the palm of your hand and flatten it. Then add 1/2 tsp cream cheese in the centre and close it into a ball, so that the cream cheese is in the center.

5. Rub the balls in corn crumbs.

6. Heat canola oil in a pan. Then add the croquettes and turn them as they go golden brown.

7. Once they are completely golden brown on all sides, place them on a plate with a paper towel to drain the oil. Then serve.

*Makes 10 balls.

DSC01385

Spicy Pineapple & Black beans Rice (vegan, gluten free, soy free, nut free)

Ingredients:

2.5 cup cooked basmati rice (cooked in vegetable liquid stock &  turmeric)

1-2 tablespoons olive oil

1 red onion, diced

2 garlic cloves, diced

2 large stalks of celery, diced

1 red chilli, diced

1/2 red capsicums, diced

2 tablespoons ground cumin

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon sweet paprika

sea salt & black pepper to taste

1 small zucchini, chopped

1/2 cup cooked black beans

1/2 cup pineapple, diced

Method:

1. Take a pan and heat olive oil. Then add the onion, garlic, celery and chilli. Cook for 5 mins.DSC01378

2. Then add the zucchini, pineapple and all the spices (cumin, cayenne, cinnamon, paprika, salt, pepper). Cook for another 3 mins or until zucchini is tender.

3. Stir through the black beans and cooked rice. Cook until all is heated through, then serve.

*Serves 4

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16 thoughts on “Sweet Potato Croquettes with Spicy Pineapple & Black beans Rice

  1. i saw your post last night about wanting to use leftovers for today. and this is such a great surprise! it is like a total new dish. you are very creative! I don’t like to waste food that why i love this post so much.

    • Thanks gotaste. I am the same way. My mum always says why don’t you just make a big batch, but I prefer to use the leftovers to make something new. One of my pet hates is when people throw my food in the bin after serving themselves too much lol

  2. Pingback: Merry Christmas to all! | Live Blissful

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