Sweet Potato and Red Cabbage Croquettes

Some dishes just come into existence out of the need to use up small bits of remaining vegetables. Half a sweet potato and a small wedge of red cabbage came together for these surprisingly interesting croquettes. Some were deep-fried unbreaded, and some were breaded and pan-fried.

The croquettes, along with pan-fried polenta cakes and lightly steamed broccoli, made quite a filling dinner.

Ingredients
½ large sweet potato
½ to ¾ cup finely chopped red cabbage
2 to 3 high fiber whole wheat bread slices
1 tsp Cajun seasoning salt (more to taste)
½ tsp cumin powder (optional)
½ tsp coriander powder (optional)

Canola or vegetable oil for frying

Preparation

1. Microwave/Steam the sweet potato till soft, drain and pat dry; mash it along with the rest of the ingredients, adding enough bread to be able to shape the dough; shape into small logs
2. Heat a tablespoon of oil in a grill-pan over medium-high heat, place the shaped logs, allow to brown, turn around and brown all sides; if breadcrumbs are handy, bread the logs before shallow pan-frying
   
3. Alternately, deep fry