AuthorBiteSized
DifficultyBeginner

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Yields6 Servings
Total Time1 hr 30 mins











Mix cheese and mushrooms
1

Mix the grated quickmelt cheese and the minced mushrooms in a bowl, set aside in the chiller.

Mash kamote
2

After boiling the kamote, use a potato masher to mash it together with the butter that will melt in with the mixture and the heavy cream.

Mash and mix
3

Mash and mix all together until well incorporated and smooth and chill for about 30 min before molding into balls.

Make balls
4

Once everything is ready, assemble the croquettes by taking about 2 tbsp of mashed seasoned kamote, creating a flat disc on your hand and spooning 2 tsp of quickmelt with mushroom mixture in the middle of the disc before rolling it into a ball.

Dredge and fry
5

Drop the ball in a plate with flour to dredge, and then dip it on a bowl with the scrambled egg, and then finish it off by rolling it in a bowl with Japanese bread crumbs before dropping it in oil for deep frying.

Ingredients












Directions

Mix cheese and mushrooms
1

Mix the grated quickmelt cheese and the minced mushrooms in a bowl, set aside in the chiller.

Mash kamote
2

After boiling the kamote, use a potato masher to mash it together with the butter that will melt in with the mixture and the heavy cream.

Mash and mix
3

Mash and mix all together until well incorporated and smooth and chill for about 30 min before molding into balls.

Make balls
4

Once everything is ready, assemble the croquettes by taking about 2 tbsp of mashed seasoned kamote, creating a flat disc on your hand and spooning 2 tsp of quickmelt with mushroom mixture in the middle of the disc before rolling it into a ball.

Dredge and fry
5

Drop the ball in a plate with flour to dredge, and then dip it on a bowl with the scrambled egg, and then finish it off by rolling it in a bowl with Japanese bread crumbs before dropping it in oil for deep frying.

Cheesy Kamote and Mushroom Croquettes

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