- • 2 medium sweet potatoes (about 450g)
- • 1 ¼ cup Local Village fonio grain
- • 1 ½ cup water
- • 1 ¼ cup vegetable stock
- • 1 tbsp olive oil
- • Salt to taste
- • 200g goat’s cheese or feta cheese
- • 2 tbsp parsley, chopped
- • 2 tbsp cornflour of cake flour
- • Vegetable oil, for frying
- Honey & chilli dressing
- • 1 red chilli, finely diced
- • 1 handful mint or parsley leaves, chopped
- • ¼ cup honey
- • 2 tbsp apple cider vinegar or lime juice
- • ¼ tbsp olive oil
1. Set your oven to 170ºC, prepare a baking tray with foil. Peel and chop the sweet potatoes into chunks. Dress with olive oil and scatter onto the baking tray. Roast for 30-45 minutes until tender. Toss halfway through to avoid charring.
2. Prepare the fonio grain by placing 1 1/12 cup water, stock and olive oil in a saucepan, bring to a simmer. Add the fonio grain. Cover the pot with a lid and cook for 1 minute. Remove from the heat and steam for 4 minutes. Remove the lid and use a fork to fluff the grains.
3. Once the potatoes are roasted, mash the potatoes roughly. Stir in 2 cups cooked fonio grain, continue mashing until combined. Stir in the goat’s cheese, parsley and season with salt and pepper.
4. Using your hands, place 1 heaped tbsp of the mixture in your hands. Roll into a ball, then roll through the flour to coat. Set aside
5. Heat the oil in a large saucepan. Bring to medium heat, around 170-180ºC if you have a thermometer. Add the fonio balls and fry about 1 minute per side. Drain on paper towels and serve warm or at room temperature.
6. For the dressing, place all the ingredients in a bowl. Mix well until combined. Drizzle over the croquettes before serving.
TIPS & TOPPING SUGGESTION The coated sweet potato balls can be refrigerated overnight. Remove them from the refrigerator at least 30 minutes before frying