Molten Gold Sweet Potato Croquettes with Burrata Core
Experience the delightful eruption of creamy burrata in these crispy sweet potato croquettes, served with a rich arrabbiata sauce.
Servings: 4 servings
Calories: 220kcal
Ingredients
For the Croquettes
- 500 g mashed sweet potato (well-drained and cooled) Soft and sweet, providing a silky base.
- 50 g grated Parmesan cheese Nutty and rich, adding a savory twist to the sweet potato’s natural sweetness.
- 2 tbsp cornstarch Acting as a magical binder to hold everything together.
- 1/2 tsp garlic powder Aromatic and robust, enhancing the overall flavor profile.
- 1 whole burrata (about 150 g), chilled Creamy and luscious, waiting to erupt with delight.
- 1 ea egg (for coating) A golden, glossy finish.
- 50 g flour For a smooth coating.
- 80 g breadcrumbs Preferably panko for an extra crunch.
For the Arrabbiata Sauce
- 1 tbsp olive oil Adding depth to the sauce.
- 2 cloves garlic, minced Providing fragrant notes to the sauce.
- 1 tsp chili flakes For a fiery kick!
- 400 g canned crushed tomatoes Rich and tangy sauce base.
- Handful fresh basil Bright, herbal freshness.
For Serving
- Extra Parmesan shavings A luxurious touch.
- Fresh basil leaves, for garnish Brightening every dish.
Instructions
Make the Arrabbiata Sauce
- Heat olive oil in a saucepan over medium heat. Add minced garlic and chili flakes, sauté until fragrant.
- Pour in the canned crushed tomatoes, add salt and pepper, and let simmer for 15–20 minutes.
- Stir in fresh basil at the end and set aside.
Prep the Burrata Filling
- Take the burrata cheese out of the fridge, tear it into small portions, and freeze slightly for easier handling.
Make the Croquette Base
- In a mixing bowl, combine mashed sweet potato, grated Parmesan cheese, cornstarch, garlic powder, salt, and pepper until firm.
Shape & Fill
- Scoop out 2 tablespoons of the sweet potato mixture, flatten into a disc, and place a dollop of burrata in the center.
- Wrap edges around the burrata and seal completely. Chill in the fridge for 30 minutes.
Coat
- Set up breading station with flour, beaten egg, and breadcrumbs in separate shallow dishes.
- Roll each croquette in flour, dip in egg, and then coat with breadcrumbs.
Fry
- Heat neutral oil in a frying pan to 180°C (350°F). Fry croquettes in batches for 2–3 minutes on each side.
- Remove and drain on paper towels.
Serve
- Spoon arrabbiata sauce onto a plate, place croquettes on top, and finish with fresh basil, Parmesan, and chili oil if desired.
Notes
For a lighter version, consider baking the croquettes at 200°C (400°F) for about 20 minutes. Experiment with other cheeses or add spices for variation.