
Ingredients
Ingredients for the croquettes
1 large sweet potato (cooked and mashed)
1/2 cup grated parmesan
1 egg
2 tablespoons flour (adjust as needed)
Salt, pepper
Pinch of cayenne
Neutral oil for frying (canola or vegetable oil)
Ingredients for the Caesar sauce
1 tablespoon chopped capers
Juice of half a lemon
1 garlic clove, grated
1 teaspoon Dijon mustard
1/4 cup grated parmesan
Pinch of cayenne
2 heaping tablespoons mayonnaise (or homemade mayonnaise)

Preparation
Preparing the croquettes
Bake a large sweet potato in the oven by cutting it in half, placing the cut side down, and drizzling it with olive oil, salt, and pepper. Once cooked, let it cool completely before mashing it into a puree.
In a large bowl, combine the cooled sweet potato puree with grated parmesan, the egg, 2 tablespoons of flour, salt, pepper, and a pinch of cayenne. Adjust the flour if necessary to achieve a soft but firm texture that can hold its shape. If the mixture is too soft, add more flour in small increments until the desired consistency is reached.
Heat about 3 cm of neutral oil in a pot to the ideal frying temperature (not too hot to avoid burning the croquettes). Using two spoons, form quenelles and gently drop them into the hot oil. Fry in small batches to avoid overcrowding. Once golden, remove the croquettes and place them on paper towels to absorb excess oil.
Preparing the Caesar sauce
In a bowl, combine 1 tablespoon of chopped capers, the juice of half a lemon, 1 grated garlic clove, and 1 teaspoon of Dijon mustard. Add 1/4 cup of grated parmesan and a pinch of cayenne.
Incorporate 2 heaping tablespoons of mayonnaise and whisk everything together until smooth and creamy. For a homemade option, you can make mayonnaise by slowly whisking neutral oil into an egg yolk along with the prepared mixture.
Assembly and serving
Serve the croquettes hot on a bed of romaine lettuce leaves. Drizzle some Caesar sauce on top and sprinkle with grated parmesan. This bread-free dish is light yet indulgent and flavorful.

Comments