
U.S. Sweet Potato and Kimchi Balls with Shiitake Seaweed Aioli
Carrot & Kimchi is celebrity chef Yannic Stockhausen’s signature dish, which he has reinterpreted into this delicious croquette with vibrant North Carolina Sweet Potatoes. A crispy, vegetarian dream!
Serves 4 portions
Featuring North Carolina Sweetpotatoes
Where to buy North Carolina Sweet Potato:
- At the Metro store
- Frischeparadies (B2C)
- Transgourmet and Chefs Culinar (B2B)
Ingredients
U.S. Sweet Potato and Kimchi Balls | ||
2 | North Carolina sweet potatoes | |
3 | cloves garlic (cooked in oil at 180 degrees for 15 minutes) | |
100 g | kimchi, chopped | |
Half a bunch | coriander, chopped | |
100 g | béchamel sauce | |
50 g | American cheddar, grated | |
pepper | ||
salt | ||
lime juice | ||
sesame oil | ||
panko breadcrumbs (to optimize consistency) | ||
Breading | ||
Sourdough bread, ground to crumbs | ||
2 | eggs | |
flour | ||
Shiitake Seaweed Aioli | ||
Dark miso paste (recommendation: dark miso paste from Mimi Ferments) | ||
Dried seaweed (preferably a mix, no nori seaweed) | ||
Light soy sauce, matured | ||
2 | cloves of garlic | |
lime juice | ||
100 g | shiitake mushrooms, powdered | |
1 box | fresh shiitake | |
200 ml | milk | |
1 tsp | xanthan gum | |
600g - 1.000 g | vegetable oil | |