Sweet Potato-Black Bean Croquettes - Yoga Journal

Sweet Potato-Black Bean Croquettes


The Fresh Mango Chutney makes a refreshing accompaniment to these Southwestern-style patties.



  • 15-oz. can black beans
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. plus 1/2 tsp. salt
  • 1 Tbs. tamari or soy sauce
  • 1 Tbs. umeboshi vinegar
  • 1/4 tsp. hot pepper sauce
  • 1/4 cup packed cilantro leaves
  • 2 Tbs. fresh lime juice
  • 1 1/2 lbs. sweet potatoes (2 medium), peeled and roughly chopped
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • Pinch cayenne
  • 1/2 cup finely chopped scallions (white and light green parts)
  • 1/2 cup unbleached white flour
  • 1/4 tsp. white pepper
  • 1 Tbs. kudzu
  • Fresh Mango Chutney
  • Fresh mint or cilantro for garnish


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

Nutrition Information

  • Serving Size: Makes 16
  • Calories: 170
  • Carbohydrate Content: 37 g
  • Fat Content: 2 g
  • Fiber Content: 6 g
  • Protein Content: 6 g
  • Sodium Content: 511 mg