Japanese Sweet Potato Croquette ( Non-Fried )


Coat the mashed potatoes with breadcrumbs and baked in oven. They are also tasty even without deep-fried!


Ingredients  ( Makes 14 ~ 16 @ Diameter 6 cm )

  • 700 g Yellow Sweet Potatoes
  • 1 Carrot
  • 1 Onion

The Batter Mix

  • 60 ~ 70 g Japanese Bread Crumbs
  • 20 ~ 30 g All Purpose Flour
  • 1 Egg




1. Peel the sweet potatoes and carrots, cut into chunks. Cooked them all in a steamer over medium heat for 20 minutes


2. Diced the onion. Add some oil to a frying-pan, fry onion for about 20 minutes until caramelised. If it is too dry add some water

3. Rinse and dry the pan, add breadcrumb to fry over low heat without oil until golden brown. Transfer to a bowl and set aside

4. Crumble the sweet potato with a fork into a bowl when it is still hot


5. Add curry powder, garlic powder, onion powder, ground white pepper and koji sauce. Mix well and taste if the seasonings is enough


6. When the mashed potatoes are cooled. Place the beaten egg, plain flour and bread flour into 3 difference plate

7. Preheat oven to 170ºC

8.  Toss each portion of the mashed potatoes between your hands about 3 ~ 4 times to release the air inside the mixture. This will prevent the patties from breaking while cooking. Make thick oval patties, about 2 cm thick. Coat with plain flour, dusk away the excess. Coat with egg using a fork, drop the excess egg liquid and quickly coat in breadcrumb


9. Place on baking tray line with baking paper. Baked in oven at 160ºC for 10 ~ 15 minutes. Ready to serve hot



  • Mashed sweet potatoes can be prepared in advance, and can be frozen up to 2 ~ 3 days. You can quickly complete cooking just coating with egg, flour and bread crumb. Bake and serve


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