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PREP TIME: 20 minutes
ACTIVE TIME: 50 minutes
dill yogurt sauce
1 cup plain coconut yogurt (or soy yogurt;
preferably unsweetened)
6 tablespoons vegan mayonnaise (soy-free if
¼ cup lemon juice
2 tablespoons freshly chopped dill (or 1 tbsp. dried
2 teaspoons maple syrup (exclude if using
sweetened yogurt)
1½ teaspoons garlic powder
1 teaspoon salt
1 pound sweet potatoes or yams, peeled and
roughly chopped
One 15-oz can chickpeas, brine reserved, chickpeas rinsed and drained
1 tablespoon reserved chickpea brine
4 green onions, finely chopped (green and white parts)
⅔ cup cornmeal (certified gluten-free if necessary)
1 garlic clove, crushed
1 teaspoon grated lemon zest
½ teaspoon paprika
Pinch of cayenne pepper
Salt and black pepper to taste
1 cup vegan panko bread crumbs (gluten-free if necessary)
Olive oil for frying
1. To make the sauce : Stir together the sauce ingredients in a medium bowl. Cover and refrigerate until
ready to use.
2. To make the croquettes : Place the sweet potatoes in a pot and cover with water. Bring to a boil and
cook for about 7 minutes, until tender. Drain well.
3. Place the chickpeas and 1 tablespoon brine in a large bowl and mash until broken into small pieces.
Add the sweet potatoes and mash until mostly smooth. Add the green onions, cornmeal, garlic, lemon
zest, paprika, cayenne pepper, salt, and pepper. Stir until combined.
4. Line a baking sheet with parchment paper or a silicone baking mat. Pour the bread crumbs into a
shallow bowl. Scoop up an amount of the croquette mixture slightly larger than a golf ball, shape it into a
patty, coat it in bread crumbs, and place it on the prepared baking sheet. Repeat with the remaining
croquette mixture.
5. Line a plate with paper towels. Heat a large frying pan, preferably cast iron, over medium heat. Add
enough olive oil to coat the bottom of the pan and let it heat until it shimmers. Add half of the croquettes
and cook for 3 to 4 minutes on each side, until golden. Transfer to the plate to drain. Add more oil to the
pan if needed (allow the oil to heat if you add more). Cook the remaining croquettes. Serve warm with the
dill yogurt sauce. Leftovers will keep in airtight containers in the fridge for 2 to 3 days.