Thursday, 24 July 2014

Kale, Zucchini & Sweet Potato Croquettes with Tropical Salsa Verde

I made this using what I had left in the vegetable crisper :)
I had never tried tomatillos before and did not have the ingredients for a traditional Salsa Verde,,,so I was winging it a little...
Hubby just had the croquettes with some sweet chilli sauce and thought they were the best thing ever!



Kale, Zucchini & Sweet Potato Croquettes with Tropical Salsa Verde
Makes around 20 croquettes

Ingredients

3 large zucchinis
1 large sweet potato, peeled
1 bunch kale
4 Tbls GF flour
GF breadcrumbs

oil for frying (I used canola)

for the Tropical Salsa Verde;
(makes about a cup)
6 tomatillos
2 large sweet green chilli peppers
200g pineapple chunks
2 tsp crushed garlic
1 Tbls onion powder
1 tsp cumin
1 tsp oregano
1/2 tsp chipotle powder
4 drops liquid smoke
Juice from 1/2 lime
1 tsp salt
1 tsp mexican chilli powder (or taco seasoning)


Method

In a food processor grate the zucchinis, sweet potato and kale.
Place in a large bowl.Squeeze out excess liquid.
Add flour and mix well. Add milk or an egg replacer if you think it need binding. I didn't use this.
In a large frying pan add frying oil, just enough to coat the bottom of the pan and heat on medium.
I tried to shallow fry them first and they fell apart :(
Once pan is ready, grab some croquette mix and make a ball.
Coat in bread crumbs and add to frying pan.
Press down with a spatula to make into a pattie.
Fry for approximately 3-4 mins per side or until golden.
Place on a tray lines with paper towel.
Continue making batches until mix is finished.
Serve with Tropical Salsa Verde.


For the Tropical Salsa Verde;
Add all ingredients into a food processor and pulse until chopped and well combined.
Drain if desired.

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