Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Knife
Oven mitts
Pan
Teaspoon
Timer
Cutting board
deep plate
Kitchen scales
Potato masher
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Sweet potatoes
Peel and chop the sweet potatoes. Cook the potatoes in salted water for approx. 20 mins. until soft, drain. Rinse and drain the chickpeas, add to the potatoes. Mash the mixture with a fork or potato masher.
Croquette mixture
Add the flour to the mash, season. The mixture should be slightly moist still and easy to shape.
Crumb coating
Beat the eggs in a deep dish, empty the breadcrumbs into a shallow dish. Shape the croquette mixture into rolls (approx. 3 cm in diameter).Dip the rolls in the egg and then in the breadcrumbs, press down firmly. Place on a baking tray lined with baking paper.
Bake
Approx. 15 mins. in the centre of an oven preheated to 220 °C.
| Tip: | Serve with herb quark dip. |
|---|
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