For the filling
Heat 1 tablespoon of coconut oil followed by ginger and garlic in a pot over medium heat.
Add the ground beef and stir-fry until almost cooked, then add the chilli, onion and cabbage. Continue to stir-fry for about 5 minutes; the veggies still needs to be crunchy.
Remove the pot from heat and add the beans followed by cooked potatoes, then mash it all up. Add the egg and give it a good stir so that the mixture sticks together.
With your hands, shape heaped tablespoons of the mixture into cylindrical / oval shapes. Place on a clean plate. Repeat until you have about 12.
For the coating
Place beaten in egg in a shallow-ish bowl; mix all the dry ingredients together in a separate bowl.
Dip each croquette into the egg and then roll in the dry mix until completely coated. Dust of excess coating and place on a clean plate.
Heat the coconut oil in a wok or pan on high heat.
Fry on all sides until golden and crispy in batches of 4; about 1 – 2 minutes each side. Remove from oil and let them rest on kitchen paper to drain excess oil.
Enjoy them with a sauce made from 1 Tablespoon tomato sauce, 2 Tablespoons Greek yogurt and 1 teaspoon olive oil. Garnish with onion seeds.
Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here.
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