Amaranth & Purple Yam Croquettes – Navitas Organics




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Amaranth & Purple Yam Croquettes

These crispy and soft croquettes make for an incredible app – the perfect party fare.


½ Cup Amaranth
1½ Cup Water
3 Tbsp Coconut Oil + extra for cooking
2 Cups Shallots, minced
4 cloves Garlic, minced
2 medium Purple Yams, peeled and shredded (about 6 Cups)
2 Tbsp Navitas Organics Maca Powder
¼ Cup Navitas Organics Chia Seed Powder
½ tsp ground Nutmeg
½ tsp Cayenne Pepper
Sea Salt and Ground Black Pepper
¼ Cup Coconut Milk Yogurt (or other non-dairy yogurt variety)
1 tsp fresh Lime Juice
Cilantro leaves for garnish
Microgreens for garnish (optional)


In a small saucepan, combine the amaranth and the water. Bring to a boil, then reduce heat to medium low and simmer, uncovered, until water has evaporated, about 20 minutes. Remove from heat.

In a large sauté pan, warm the coconut oil over medium heat. Add the shallots, and cook for 3 minutes to soften, stirring often. Add the garlic and cook for 1 minute longer, then add the yams. Cook for 3-4 minutes longer, stirring often, until the yams have softened and are mostly cooked through. Transfer the mixture to a large bowl. Add the Maca Powder, Chia Seed Powder, nutmeg, cayenne, 1 teaspoon salt, 2 teaspoons ground black pepper, and stir well to incorporate. About 2 tablespoons at a time, roll and press the mixture into small patties – be sure to pack each patty firmly so it stays together. (Alternately, use a 2-inch ring mold to create uniform patties.) Once all the patties are made, lightly oil and warm a non-stick sauté pan over medium low heat. A few at a time, cook the patties until lightly browned and crispy, about 3-4 minutes on each side. Keep the cooked patties warm inside of a covered dish or warm oven, and re-oil the pan before cooking the next batch.

To serve, whisk together the coconut yogurt with the lime juice and a big pinch of salt. Drizzle over the cooked croquettes, and sprinkle with cilantro leaves and microgreens. Serve warm.

Makes 16 croquettes


Submitted by Julie Morris