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1
In medium saucepan, combine black beans, chili powder, cumin, coriander, 1 teaspoon salt, tamari, umeboshi vinegar, hot pepper sauce and cilantro.
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2
Bring to a boil.
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3
Reduce heat and simmer 2 minutes.
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4
Stir in lime juice, cover and remove from heat.
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5
In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat.
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6
Add sweet potatoes, cover and steam until tender, about 15 minutes.
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7
Transfer sweet potatoes to large bowl and mash.
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8
Add cinnamon, nutmeg, cloves, 1?4 teaspoon salt, cayenne and scallions and mix well.
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9
Drain beans and gently stir beans into sweet potato mixture.
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10
In shallow bowl, combine flour, remaining 1?4 teaspoon salt and white pepper.
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11
In small food processor or using a mortar and pestle, grind kudzu to fine powder.
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12
Add to flour mixture.
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13
Form sweet potato mixture into balls, using 1?4 cup mixture for each.
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14
Roll in flour mixture, then press into round patty.
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15
Be sure both sides are evenly coated with flour.
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16
In large skillet, heat 1?8 inch vegetable oil over medium-high heat.
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17
When oil is hot but not smoking, add croquettes in batches.
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18
Cook until croquettes are browned, about 2 minutes per side.
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19
Transfer to plate lined with paper towels to remove excess oil.
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20
Serve croquettes topped with 1 to 2 tablespoons mango chutney.
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21
Garnish with sprigs of mint or cilantro.
