Directions

To Cook

1. Peel the sweet potato and chop into medium pieces.
2. Bring them to boil and drain all the water. Mash them into chunky pieces and set aside.
3. Pour some oil in the saucepan and saute minced garlic, onion and mushroom.
4. Cook for 5 mins until brown and the mushroom is softened.
5. Add in the spring onion and some salt and pepper to taste. Simmer for another 10 mins then set aside.
6. Place the mushroom mixture into food processor and blend for 2 mins. Pour the mushroom mixture into the sweet semi mash potato and mix them well.
7. Shape the mixture into balls smaller than a ping pong ball size and freeze them in the freezer for 20 mins.
8. Roll the balls into flour before dipping them into the beaten eggs and Obento Panko Breadcrumbs.
9. Heat canola oil 170°C. Deep fry the croquettes until golden brown.