From the recipe collection
Adobo and Kamote Croquettes
Adobo and Kamote Croquettes: Kamote, pork adobo and adobo sauce cooked for crisp edges, a moist centre and balanced seasoning.
- Prep time
- 25 min + 20 min chilling
- Cook time
- 20–25 min
- Yield
- 12 croquettes
- Audio recipe
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Ingredients
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Method
- Mix cooled kamote, adobo, sauce, spring onion and one egg.
- Chill 20 minutes, then shape 12 firm logs.
- Roll in flour, beaten egg and breadcrumbs.
- If the mixture is soft, chill again before frying rather than adding excessive flour.
- Fry at 170–175°C until golden and the centre reaches 75°C for 30 seconds.
- Drain on a rack and serve hot, with the measured cane vinegar in a separate dipping bowl.