Sweet Potato & Turkey Flaxseed Croquette

This is up there as one of my favourite healthy alternative recipes to a Japanese croquette. The potato, pork and breadcrumbs are switched with sweet potato, lean turkey and flaxseed and the great thing is they still taste guilty. It’s worth making a big batch and freeze for when you need them.

inside of croquette

Makes 10 croquettes

2 tbsp olive oil
2 onions, diced
500g turkey mince, lower the fat the better
2 tbsp soy sauce
1 tbsp honey
2 medium sweet potatoes
Pinch of salt
50g flour (leave in a small bowl)
3 eggs, lightly whisked (leave in a small bowl)
200g flaxseed
1 litre sunflower oil (you can switch for another if preferred)

1. Cook the potatoes. To be quick I use the microwave. Cover each one with kitchen roll and place on a high heat for 9 minutes. Then leave to stand.
1. Meanwhile in a large pan, heat the olive oil before adding the onions.
2. Once the onions start to soften, add the turkey and mix until cooked all over. Now add the soy sauce and honey. Mix well and leave on a low heat for 5 minutes.
3. Peel the skin off the potatoes and crush to form mashed potatoes. Combine well with the turkey mixture.
4. Now you are ready to construct the croquettes. First heat the sunflower oil In a deep pan over a mid-high heat.
5. For each croquette you will need to follow the following… 1. mould and handful of potato mixture into a flattened ball 2. cover with flour 3. cover with egg 4. cover with flaxseed 5. drop into the hot oil and deep fry for around 2 mins
6. Serve how you like. I’ve dressed with a Japanese croquette sauce which is very similar to barbecue sauce.