Sweet potato croquettes with roasted vegetables and cashew cream dressing

Crispy sweet potato croquettes, roasted vegetables and a creamy cashew dressing in one bowl. We fry the croquettes golden brown in a pan in a few minutes, while the oven roasts the vegetables.

Serves 2–3  |  Preparation time: approx. 35 minutes; including soaking the cashews, allow 2 hours

Ingredients

• 1 pack (500 g) ALL IN Sweet potato croquettes
• coconut oil for frying the croquettes
• 1 large courgette, cut into thick slices
• 1 red onion, cut into wedges
• 200 g broccoli, broken into florets
• 150 g cherry tomatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• salt, freshly ground black pepper
• 1 handful of rocket

For the cashew cream dressing

• 80 g raw cashews, soaked in water for at least 2 hours, then drained
• 100 ml water
• 1 tbsp lemon juice
• 1 small clove of garlic
• 1 pinch of salt
• 1 tbsp finely chopped fresh chives or parsley

Method

1. Preheat the oven to 200 °C. Toss the courgette, red onion, broccoli and cherry tomatoes with the olive oil, smoked paprika, salt and pepper, spread on a baking tray and roast for 20–25 minutes, stirring once.
2. For the dressing, blend the drained cashews with the water, lemon juice, garlic and salt until smooth. Stir in the herb. If it is too thick, thin it with a little water.
3. Heat coconut oil in a frying pan and fry the croquettes in smaller batches until crisp in a few minutes. Serve hot, while they are crisp on the outside and airy inside.
4. Put the roasted vegetables, the rocket and the croquettes in a bowl, then drizzle the cashew cream over.

Tip: The dressing is good the next day too: store it in a closed container in the fridge, stir before serving and, if needed, thin with a little water.

We used: ALL IN Sweet potato croquettes

Gluten-free, dairy-free, egg-free, soy-free and vegan recipe. Allergen information: contains cashews; the croquettes contain gluten-free oat flour.