Sweet Potato Medallions
single courses from Mexico
translated by Spanish with
Croquettes made from white sweet potatoes, amaranth, mushrooms and chickpea flour.
Cook sweet potatoes (sweet potatoes) until very soft to undo. Wash, disinfect and chop the rest of the ingredients.
Since it is well cooked in sweet potatoes, it is crushed very well, without remaining whole pieces, almost like a puree.
Add the rest of the already chopped vegetables, the amaranth, season to taste and add some fine herbs. Mix well, you can do it with your hands to better integrate all the ingredients.
Take small portions and form a croquette, sprinkle on all sides with chickpea flour and so with all the mixture.
In a hot satin, with or without olive oil, put brown on all sides on medium low and ready.