Sweet Potato & Goats Cheese Croquettes

Sweet Potato & Goats Cheese Croquettes

You couldn’t find a better recipe to provide comfort and nourishment than these delicious croquettes!

Don’t boil the sweet potato, instead roast it in the oven as per my instructions below. This sweetens and intensifies the flavor of the sweet potato and also stops it from becoming too mushy to use in croquettes. I find the easiest thing to do is bake the sweet potato the day before, stick it in the fridge and then use it the following day for this recipe.

Enjoy, happy cooking!

x Danielle

Sweet Potato & Goats Cheese Croquettes


1 large sweet potato

1 onion, finely diced

½ to 1 tsp sea salt*

150g soft goats cheese, crumbled

1 tsp fresh thyme leaves

½ cup brown rice flour

2 eggs, beaten

1 cup gluten free bread crumbs

5 tbs olive oil


  1. Preheat your oven to 220° Line a baking tray with baking paper and place the whole sweet potato onto the tray. Pierce the sweet potato multiple times with a fork. Then bake in the oven for 1 hour. Remove from the oven and allow to cool.
  2. Fry the onion in a medium fry pan with 1 tbs olive oil, until soft and caramelized.
  3. Remove the roasted sweet potato from the skin and place 500g into a large bowl. Mash the sweet potato with a fork and add the cooked onion, sea salt and crumbled goats cheese. Gently fold the mixture together until combined, but make sure to not over mix as you want to be able to see the pieces of goats cheese in the croquettes.
  4. Divide the mixture into 8 and shape each piece into a round patty. If you wet your hands slightly before shaping the patty it avoids it sticking to your hands.
  5. Now you need to begin your crumbing assembly line. Put the brown rice flour onto a plate, beat the eggs in a small bowl and add the breadcrumbs to another plate. Begin by coating a patty in the brown rice flour, and then dipping it into the egg mixture and finally coating it in the breadcrumbs, then set aside on a separate plate. Continue this process until you have coated each of your 8 patties.
  6. Heat 4 tablespoons of olive oil in a large fry pan over a medium heat. Cook each patty for a few minutes on each side until golden brown and crunchy. You don’t need to cook these for long as the mixture is already cooked.
  7. Serve with a wedge of lemon and a fresh salad.

* the amount of salt to use in this recipe will vary depending on the type of goats cheese you use. I’ve used a very soft fresh goats cheese so needed to add 1 tsp of salt to this recipe. If you use more of a feta style goats cheese then only use ½ tsp.

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This is such a versatile dish that is quick and easy to make. You can serve the chicken sliced on top of a large green