Instructions: In medium saucepan, combine black beans, chili powder, cumin, coriander, 1 teaspoon of the salt, tamari, umeboshi vinegar, hot pepper sauce and cilantro. Bring to a boil. Reduce heat and simmer 2 minutes. Stir in lime juice, cover and remove from heat.

In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add sweet potatoes, cover and steam until tender, about 15 minutes.

Transfer sweet potatoes to large bowl and mash. Add cinnamon, nutmeg, cloves, 1/4 teaspoon salt, cayenne and scallions and mix well. Drain beans and gently stir beans into sweet potato mixture.

In shallow bowl, combine flour, remaining 1/4 teaspoon salt and white pepper. In small food processor or using a mortar and pestle, grind kudzu to fine powder. Add to flour mixture.

Form sweet potato mixture into balls, using 1/4 cup mixture for each. Roll in flour mixture, then press into round patty. Be sure both sides are evenly coated with flour.

In large skillet, heat 1/8 inch vegetable oil over medium-high heat. When oil is hot but not smoking, add croquettes in batches. Cook until croquettes are browned, about 2 minutes per side. Transfer to plate lined with paper towels to remove excess oil.

Serve croquettes topped with 1 to 2 tablespoons Fresh Mango Chutney. Garnish with sprigs of mint or cilantro.

This recipe yields 16 croquettes.

Description: "The Fresh Mango Chutney makes a refreshing accompaniment to these Southwestern-style patties."
Yield: 16 croquettes

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