Almond Crusted Sweet Potato and Cauliflower Croquettes

1 large sweet potato
about 1/3 head of cauliflower, florets and un-tough stems
1 small onion, chopped small
1 tablespoon butter
2 cloves garlic, chopped
5 fresh sage leaves, julienned
2 tb fresh parsley, chopped
1/4 tsp salt
1/4 tsp fresh ground black pepper
1 beaten egg

1/2 cup bread crumbs
1/2 cup slivered almonds, toasted and crushed

Steam the cauliflower and sweet potato until well-cooked. Meanwhile, saute onion in butter over medium heat for just a couple minutes until fragrant but not completely softened. Turn off the heat and add the garlic and sage.

Transfer cooked potato and cauliflower to a large mixing bowl. Add the butter-onion-garlic-sage mixture and mash with a potato masher until everything is well-mixed and fully mashed. Stir in the parsley, salt and pepper. Allow the mixture to cool.

Once cooled, stir in the beaten egg. Form the mixture into small patties and dredge each one in 1. flour, 2. beaten eggs (two should be enough) and 3. a combination of the breadcrumbs and toasted almonds. Then, carefully set each patty onto a hot, oiled pan, which should be kept just over medium heat. Cook each side four about 4-5 minutes, or until golden brown and crisp.

BTW, I served these with a simple salad of radicchio and frisée, dressed with a couple clementine slices, clementine juice, and a balsamic reduction. The bitter salad complements the sweet [everything else] quite nicely.