Sweet Potato, Crab & Thai Herb Croquettes – Inspired by KGB Paris

There’s something magical about holidays.  It’s not only a precious time to reconnect with the family, unwind, stand back and gather our thoughts – but it’s also a vital break from the kitchen. There’s nothing more inspiring than eating out and discovering new flavours.

Thai sweet potato crab croquettes

Just before Paris shut down for the holidays in August, Antoine and I headed to KGB in Paris to tickle the tastebuds.  Don’t you love the name, KGB?  When you book, there’s that inner excitement thinking that Pierce Brosnan or Roger Moore could be reserved at the next table – although I’d prefer the original James Bond via my favourite Scot, Sean Connery (even if he came up to me and complained that we’d run out of programmes during the Edinburgh Festival, as I was ushering people to their seats as a student – but that’s another story.  All is forgiven, Sean: I couldn’t have agreed more with you – I was just swooning so much I did nothing about it.)

However, KGB stands for Kitchen Galérie Bis, as it’s the bistro version of William Ledeuil’s Michelin-starred restaurant in the same street, Ze Kitchen Galérie, on rue des Grands Augustins.

As we were headed for Thailand this summer, this was the perfect restaurant featuring fusion food at its best between Thai cooking and French cuisine. The service was just as attentive as its big brother and it was a privilege that the Executive Chef, Yariv Berrebi, invited me for a look behind the scenes in the bustling kitchen. What an impressive team they have that can produce such amazing dishes out of such a stifling small kitchen!

Cod croquette KGB

KGB “Zors-d’oeuvre”, cod croquette on basil béarnaise

The menu is almost like a Tapas menu in style, with the first array of amuse-bouches arriving called “zors-d’oeuvre”. I was immediately inspired with the cod croquettes with a basil béarnaise sauce and couldn’t wait to get back in ze kitchen back home to try out one of the recipes in chef Ledeuil’s new cookbook, Ze Kitchen Galerie: La Cuisine de William Ledeuil.

The nearest was his Sweet Potato Croquettes, Crab and Thai Herbs with an Spicy Artichoke Condiment – although I’ve adapted it a bit, made a quick spicy basil mayonnaise instead, plus made bigger portions for a first course starter.

sweet potato crab croquettes

Crispy balls of sweet & spicy thai flavours

Sweet Potato, Crab & Thai Herb Croquettes with Spicy Basil Mayonnaise

Serves 4

Preparation Time: 30 minutes
Chilling Time: 20 minutes
Cooking Time: Approx 30 minutes total


2 medium sweet potatoes, peeled and chopped
2 lemongrass sticks
3 cloves garlic
240 g tinned crab (Ledeuil uses 200g fresh crabmeat but I didn’t have any to hand)
5 branches of fresh Thai basil, leaves only (chopped)
5 branches of fresh coriander, leaves only (chopped)
4 kaffir lime leaves
1 lime, untreated
3 tbps olive oil


100g egg whites
100g flour
150g panko breadcrumbs

1.  Cut the sweet potatoes into small cubes.  Cut the bottom off the lemongrass, remove the first 2 outer hard layers and cut in 2 horizontally.  Peel the garlic and chop finely.

2.  In a heavy frying pan, heat 3 tbsp olive oil then sauté the garlic and lemongrass for a couple of minutes until fragrant.  Add the sweet potato and kaffir lime leaves and leave to sweat with the lid on for about 20 minutes.

3.  Once the sweet potato mixture is cooked, remove the lime leaves, crush the potato with a fork or masher (still over the heat to dry it a bit) and add the salt.  Take off the heat, add the crab, chopped herbs and the zest of the lime.  Mix well and leave to cool.

sweet potato crab coriander mix

Mixing ourselves up before the messy palm roll

4.  Form the mixture into small balls, using the palm of your hands.  Place them on a baking tray and put them aside in the freezer for 20 minutes.  This will make it easier to work the mixture with the coating later.

5.  Prepare 3 separate bowls of egg white, flour and the panko (Japanese breadcrumbs.)

Roll in flour, egg white and panko

Roll in flour, egg white and panko

6.  Roll the balls successively in the flour, then egg white and finish off with the panko.  If the ‘phone rings, only pick up with these hands if urgent. 🙂

7.  Prepare the sauce: whisk up 4 tbsps of mayonnaise with 2 tsps of lime pesto (without the cheese), adding a finely chopped half red chili.

8.  Heat the fryer to 180°C and when hot, plunge the croquettes in for about 1min30 or until they are crisp and golden.  Repeat the process until all the mix is used up.

Quick croquettes sizzle in the frier

Quick sizzle in the frier

9. Drain on absorbant kitchen paper and serve.

sweet potato crab croquettes

Read about our first Thailand adventure here, then what NOT to do in Bangkok!

Coconut tree Thailand beach


19 replies
  1. visda
    visda says:

    wow. This looks so yummy. lemon grass, lemon and basil all my favorite flavors together especially in summer makes it such a refreshing dish. Thanks for sharing Jill.

  2. Nami | Just One Cookbook
    Nami | Just One Cookbook says:

    I love croquettes and oh my gosh I really like this whole thing! Crab with Thai flavor sounds fantastic!!! When there are croquettes in front of me, I usually have no control. I’m so weak for these tiny little cute balls!!

  3. Lilly
    Lilly says:

    What a coincidence! I’ve just made something similar (different stuffing) but we call them biterballen instead of croquette because they are round and croquettes are more log shaped. Maybe you’ve heard about them?
    I love these different combo’s. Will give them a try soon =)

    • Jill
      Jill says:

      Hi Lilly,
      Sounds fascinating: haven’t heard of biterballen but they sound wonderful. Agree, the log-shapes were what we grew up on in Scotland with potato croquettes but the French seem to use this even for the ball shapes. I agree with Thoma – perhaps should just rename them in the style of Sean Connery: the name I’ll leave to all of your imagination 🙂

  4. sonia
    sonia says:

    Hi There, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!

  5. Manu
    Manu says:

    Ok… my mouth is watering… and did you say spicy basil mayonnaise??? Oh yum!!!!!
    I have never been to Thailand! Hope you had a fantastic time Jill! I am so glad you are back! Missed you around here my friend! 🙂

  6. Carolyn
    Carolyn says:

    North America doesn’t do summer holidays the way you Europeans do. Most people just take a week here, a week there, not this whole month off stuff. Wish we did it your way! These croquettes are gorgeous and I am all a-flutter that you’ve spoken to Sean directly!

  7. Parsley Sage
    Parsley Sage says:

    I wonder how many of those gorgeous Croquettes could eat before slipping into a food coma? I’m thinking 24…what a way to go! 🙂

    And I’m ready for a holiday in Thailand! We’re going in January. You’ll have to tell us all the lovely places to eat!

  8. Jacqueline
    Jacqueline says:

    Hey Jill! Welcome back! What a fabulous recipe. Thai cuisine is scrummy. When we got married we went to Thailand for our honeymoon and took in a cookery school at Chang Mai. It was super. Looking forward to hearing more about your culinary ventures in Thailand.
    BTW, I am with you all the way when it comes to James Bond, there will never be another quite like Sean Connery 😉

  9. Claudia
    Claudia says:

    This is a beauty and I could make a meal out of it. Never would have thought to pair sweet potatoes with crab – but seeing clearly now. Still swoon over Sean. He can yell about me regarding programs any time.



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