Mince onions and slice bacon into thin strips. Stir-fry in butter until soft.
Boil or steam the sweet potatoes and mash it while it's hot.
Combine potatoes in Step 2 with the ingredients from Step 1 while it's warm. Season with ＊ ingredients.
Form into balls of your preferred size and cool in a flat container. (The croquettes will fry faster if they're flat.)
Coat with flour, beaten eggs, and pankoin order.
Heat some oil in a frying pan and deep-fry in high temperature until golden brown, and it's done. (I usually deep-fry it in small portions.)
The inside looks like this. The curry flavor goes well with the filling that's slightly sweet.
Story Behind this Recipe
I got a lot of sweet potatoes as a gift, so I made them into croquettes: my children's favorite.
The texture depends on what kind of sweet potatoes you use. If you don't like it flaky, adjust thickness with milk or fresh cream. I tried to keep the other ingredients to a minimum to highlight the natural taste of the sweet potatoes.