I am a huge fan of tapas and finger food and think it is a great way to try little bits of different dishes that you might not normally try. It works especially well in the Summer when you are most likely spending more time in the garden (weather permitting of course) with friends and family and are looking for something to feed everyone! Rather than cook a big meal it is easier to create some sharer platters that everyone can dig into. Just because you are Paleo does not mean that you have to miss out; there are so many recipes which lend themselves well to a sharing platter including this one for sweet potato and bacon croquettes.
Make sure that you also check out my recipes for Paleo Scotch Eggs, Sweet Potato Fries with Rosemary Salt, Paleo Crackers with Red Pepper Tapenade, Paleo Spring Rolls, Mackerel Pate and Chicken Liver Pate with Thyme and Nutmeg Biscuits as some delicious additions to a sharing platter alongside the sweet potato and bacon croquettes. I also have a great recipe for a Shredded Duck Sharing Platter.
Sweet Potato and Bacon Croquettes…
One of my favourite tapas dishes is a croquette; the combination of the crispy exterior and the soft and tasty filling is just perfect. I have therefore created a Paleo version of this classic with a sweet potato and bacon croquette. I use a light batter instead of breadcrumbs (the same as I used for my incredibly popular Battered Cod recipe) which is egg-free and very simple to make. I chose to use batter as I did not think that an almond/nut crumb would have the texture that I was looking for; plus the batter is more robust in bringing the croquette together.
These sweet potato and bacon croquettes are great for using up any leftover sweet potato; you could also use any root mash for this if you find you have some leftover and not too sure what to do with it. The sweet potato is so full of flavour that it doesn’t need much in terms of additional flavours. I personally love the combination of sweet potato with bacon so that was a must have for me and then the spring onion provides a flash of colour and a lovely crunch. I would usually add herbs and spices but in this instance I thought it would distract from the simplicity of the dish and so just added a pinch of freshly ground black pepper.
I served my sweet potato and bacon croquettes with a homemade garlic mayonnaise but you can serve with whatever dip you prefer. A paprika spiced mayonnaise or a salsa dip would work well; you could even serve with my recipe for homemade Tomato Ketchup.
PIN THE RECIPE FOR LATER:
Servings: Approx 16 croquettes
- Bring a large pan of water to the boil and add the sweet potato. Cook until soft enough to mash but not so soft that they are falling apart. Drain the potatoes and place back into the pan.
- Mash (using a little clarified butter or olive oil if needed) and leave to cool.
- Once cooled add the chopped bacon, spring onion and the flour and mix together. Season and set on one side.
- Heat the fat in a large pan or wok over a high heat. You will know once it is ready when you can drop a small amount of batter in and it will bubble straight away.
- Take small amounts of the sweet potato mixture and roll into a ball. Dip into the batter and then place into the fat.
- Once the croquettes are in the fat turn the heat down to low-medium and cook through; turning once. It should be no more than 3-4 minutes for a croquette which is approx. 1 tbsp of mixture.
- Remove from the heat and place onto kitchen roll.
- Serve with your favourite dip and enjoy.
** Try to use grass-fed lard. This can be purchased online or try your local butcher or farm shop.
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