### **Component Breakdown**
* **Croquettes:** Creamy yam center, crispy Panko exterior.
* **Ragu:** Earthy, savory base of mushrooms and brown lentils.
* **Sides & Garnish:** Tender asparagus and a tangy beetroot relish.
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### **Ingredients**
#### **1. The Beetroot Relish (Best made ahead)**
* 2 medium beetroots, roasted and diced small
* 1 small red onion, finely diced
* 1 tbsp balsamic vinegar
* 1 tbsp maple syrup
* Salt to taste
#### **2. The Golden Yam Croquettes**
* 2 large yams (sweet potatoes), roasted until tender
* 1 tbsp butter or olive oil
* 2 cloves garlic, minced
* 2 green onions, thinly sliced
* Salt and black pepper to taste
* 1 cup Panko breadcrumbs
* 1/2 cup all-purpose flour
* 2 eggs, beaten (for vegan, use a flax egg)
* Oil for frying (vegetable or canola)
#### **3. The Mushroom & Lentil Ragu**
* 1 tbsp olive oil
* 1 small onion, diced
* 8 oz (225g) mushrooms (cremini or shiitake), chopped
* 1 cup cooked brown or green lentils
* 2 cups vegetable broth
* 1 tbsp soy sauce or tamari
* 1 tsp fresh thyme
#### **4. The Asparagus**
* 1 bunch fresh asparagus, woody ends trimmed
* 1 tbsp olive oil
* Salt and lemon juice
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### **Instructions**
#### **Step 1: The Beetroot Relish**
1. In a small saucepan, combine the diced beets, red onion, balsamic vinegar, and maple syrup.
2. Simmer over low heat for 10–15 minutes until thickened. Set aside to cool.
#### **Step 2: The Croquette Mixture**
1. Scoop the roasted yam flesh into a bowl and mash until smooth.
2. In a small pan, sauté the garlic and green onions in butter for 1 minute until fragrant.
3. Mix the sautéed mixture into the mashed yams. Season well with salt and pepper.
4. **Crucial Step:** Place the mash in the fridge for at least 30 minutes to firm up.
#### **Step 3: Make the Ragu**
1. Heat oil in a skillet. Sauté onions until translucent.
2. Add mushrooms and cook until browned and moisture has evaporated.
3. Add the cooked lentils, vegetable broth, soy sauce, and thyme.
4. Simmer for 10–15 minutes until the sauce has thickened. Keep warm.
#### **Step 4: Shape and Fry the Croquettes**
1. Set up a dredging station: **Flour** in one bowl, **beaten eggs** in another, **Panko** in a third.
2. Shape the chilled yam mixture into cylindrical croquettes.
3. Roll each in flour, dip in egg, and coat thoroughly with Panko.
4. Heat 1 inch of oil in a skillet to **350°F (175°C)**.
5. Fry in batches until golden brown (about 2-3 minutes per side). Drain on paper towels.
#### **Step 5: Asparagus and Assembly**
1. While croquettes are frying, toss asparagus with oil and sear in a hot pan for 4-5 minutes until tender-crisp. Season with salt and a squeeze of lemon.
2. **To Serve:** Spoon a generous bed of the lentil ragu onto plates. Top with asparagus tips, arrange the crispy croquettes on top, and finish with a spoonful of beetroot relish.
Reviewed by EL KATIBI MARIA
on
February 19, 2026
Rating:
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