Wild Rice & Sweet Potato Croquettes

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Adenike Eketunde
Adenike Eketundehttps://www.wikidoc.org/index.php/Adenike_Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed. Favorite Quote “No thief, however skillful, can rob one of knowledge, and that is why knowledge is the best and safest treasure to acquire.” ― L. Frank Baum, The Lost Princess of Oz

A little while back, John suggested that I write a post about how to transform leftovers into a different meal.

This means that he:

a) thinks I’m creative in the kitchen


b) thinks we eat too many leftovers.

Wild Rice & Sweet Potato Croquettes

Either way, I though it was a good idea. Ironically enough, I made these croquettes on a night that he was out at a business dinner. On these occasions, I either make myself a quick & simple meal or choose a recipe that I know John wouldn’t like. These Wild Rice & Sweet Potato Croquettes fall into the former category, as they are a cinch to put together if you have the necessary leftovers on hand. Even if you don’t, the croquettes are easy to make – but just be sure to set aside plenty of time for the rice to cook and the potatoes to bake.

Wild Rice & Sweet Potato Croquettes

Well-suited either as an accompaniment to roast meat or as a main course of a vegetarian meal, these croquettes are also easily customizable. Any type of cooked rice would work, as would leftover mashed baby red or yukon gold potatoes. The add-ins are subject to alterations, as well. Not a fan of onions? Omit them. Pecans or walnuts not your favorite type of nut? Chopped almonds or pistachios would be a delicious substitution. You can also experiment with different types of seasoning: a pinch of cinnamon and/or nutmeg pairs nicely with sweet potatoes, and regular ol’ spuds welcome pretty much any spice (think cumin & cayenne pepper, curry powder & turmeric, rosemary & thyme, etc.).

Wild Rice & Sweet Potato Croquettes

On whim, I served my croquettes with a bit of cranberry sauce, but either a dollop of Greek yogurt or a spoonful of mashed avocado would be a tasty alternate accompaniment. That being said, the croquettes (which are the consistency of Dr. Praeger’s California Veggie Burgers – in other words, very soft and delicate) are delicious all on their own, so there’s no need to serve them with a condiment.

Wild Rice & Sweet Potato Croquettes

Wild Rice & Sweet Potato Croquettes

serves 2-4


  • 1 cup leftover mashed sweet potato puree (my preferred method is to bake the potatoes for about 1 hour at 400 degrees F, or until very soft, and then pulse the flesh in a food processor)
  • 1 cup leftover cooked wild rice (cooked according to package directions)
  • 1/4 cup finely chopped toasted pecans or walnuts
  • 1/4 cup fresh breadcrumbs (pulse slightly stale bread in food processor until coarse crumbs form)
  • 2 Tbsp thinly sliced green onions
  • Kosher salt and freshly ground black pepper, to taste
  • olive oil, for shallow pan-frying
  • cranberry sauce, for serving (optional)


  1. In a large bowl, stir together the sweet potato puree through green onions until well-mixed. Season to taste with salt and pepper.
  2. Evenly divide sweet potato mixture into 4 equal portions and form each into a 1-inch thick patty.
  3. *See note below.
  4. Heat a couple tablespoons of olive oil in a large skillet over medium heat. You want enough oil to just barely cover the bottom of the pan. Carefully place the croquettes into the pan and let cook for 3-4 minutes, or until golden.
  5. Gently flip croquettes (they are soft, and fall apart easily) and cook for an additional 3-4 minutes, or until golden.
  6. Serve warm, with cranberry sauce if desired.

*NOTE: I originally wrote the recipe to include a “dredging” step, in which the formed croquettes are coated in flour before pan-frying. I overlooked this step while making the croquettes, but I think the flour would form a nice crisp crust and serve as an additional binder – therefore rendering the croquettes less likely to fall apart. Likewise, you could also toss in a beaten egg (or a “flax egg“) to help bind together the sweet potato and rice.

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