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The Fresh Mango Chutney makes a refreshing accompaniment to these Southwestern-style patties.
In medium saucepan, combine black beans, chili powder, cumin, coriander, 1 teaspoon salt, tamari, umeboshi vinegar, hot pepper sauce and cilantro. Bring to a boil. Reduce heat and simmer 2 minutes. Stir in lime juice, cover and remove from heat.
In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add sweet potatoes, cover and steam until tender, about 15 minutes.
Transfer sweet potatoes to large bowl and mash. Add cinnamon, nutmeg, cloves, 1?4 teaspoon salt, cayenne and scallions and mix well. Drain beans and gently stir beans into sweet potato mixture.
In shallow bowl, combine flour, remaining 1?4 teaspoon salt and white pepper. In small food processor or using a mortar and pestle, grind kudzu to fine powder. Add to flour mixture.
Form sweet potato mixture into balls, using 1?4 cup mixture for each. Roll in flour mixture, then press into round patty. Be sure both sides are evenly coated with flour.
In large skillet, heat 1?8 inch vegetable oil over medium-high heat. When oil is hot but not smoking, add croquettes in batches. Cook until croquettes are browned, about 2 minutes per side. Transfer to plate lined with paper towels to remove excess oil.
Serve croquettes topped with 1 to 2 tablespoons mango chutney. Garnish with sprigs of mint or cilantro.
- Calories 170
- Carbohydrate Content 37 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 6 g
- Protein Content 6 g
- Saturated Fat Content 0 g
- Sodium Content 511 mg
- Sugar Content 0 g