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1
Cut the sweet potatoes into 3 cm thick slices.
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2
Place into a bowl of water and drain, then steam in a steamer for 20 minutes.
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3
If a bamboo skewer goes through a piece easily they are ready.
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4
If you don't have a steamer, you can microwave the potatoes.
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5
Take the skin off the sweet potatoes while they're still hot.
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6
Put in a bowl with a little salt and pepper and 50 g of butter.
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7
Mash up the sweet potato while it's still hot with a potato masher.
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8
The butter will melt immediately too if the potato is still hot.
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9
Heat up a frying pan over medium heat without any oil.
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10
Cut the bacon up into 1 cm pieces and stir-fry quickly until lightly browned.
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11
Add the bacon and cheese, that's been diced into 1 cm pieces, to the mashed potato and mix well.
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12
It's better at this point if the potato has cooled down a bit so that the cheese won't melt.
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13
Add an egg to the bowl and mix well.
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14
Divide the mixture and form into balls.
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15
Coat the balls in bread flour (or cake flour), egg, sliced almonds or panko.
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16
Put some oil into a frying pan, heat to 180C and shallow fry the croquettes.
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17
I prefer to shallow fry them and roll them around since it saves on oil.
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18
If you fry them in a little oil, they turn out like this.
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19
Make sure not to let them burn and roll them around as they cook.
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20
They should have a nice golden brown finish.
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21
Drain away the excess oil on paper towels.
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22
They're delicious with some ketchup.
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23
Give it a try!
