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.