to make the croquettes

1. Bring a large pot of water to a boil. Add the sweet potato cubes and boil, uncovered, while you prepare the quinoa.
2. In a medium-sized saucepan, bring the vegetable broth to a small boil. Reduce the heat to low, add in the quinoa, cover, and allow to remain at a low simmer for 15 minutes without removing the lid during the cooking time.
3. Remove from the heat but leave it covered for an additional 5 to 7 minutes.
4. By now, your sweet potatoes should be done and they should mash easily against the side of the pan with a fork. Drain, return them to the pan, and mash them up with a potato masher.
5. In a large bowl, combine the hot sweet potato and quinoa. Stir well to combine, then add in the rest of the croquette ingredients, adding 1 tablespoon of sambal at a time and tasting it, adding more as you like.
6. Cover and place the mixture into the refrigerator for at least 2 hours or overnight.

to make the sauce

1. Heat the canola oil over medium-low heat. Add in the shallots and allow to sweat for about 5 minutes, stirring occasionally to prevent browning.
2. Add in the garlic and ginger, stir and allow to saute for 2-3 minutes. Add in the cinnamon, garam masala and salt, then stir and increase the heat to medium.
3. After 1-2 minutes, add in the wine or broth to deglaze the pan. Reduce the heat to low, then add in the tomato paste, fold in the parsley and add in the coconut milk.
4. Allow to simmer for about 10 minutes, stirring occasionally.

to assemble the dish

1. To make the croquettes, roll them into golfball-sized spheres, then flatten them a bit between your palms. Lightly grease a flat-bottomed saute pan over medium heat. Fry the croquettes until golden brown on each side.
2. Serve immediately with the warmed sauce.