In 10-inch non-stick skillet add olive oil and chopped onions. Cook over medium low heat, stirring occasionally, until onions become golden brown.  Add sweet potato and celery.  Continue cooking, stirring frequently, until celery is slightly softened.  Remove from heat; set aside.

In large bowl add cooked rice, parsley, chopped peanuts, green onions, ginger, salt, black pepper, cayenne pepper and egg.  Stir in sweet potato mixture.  Using potato masher, mash rice mixture until rice becomes slightly sticky.  Add olive oil to same skillet.  

With wet hands, form about 1/3 cup mixture into a patty.  Place into skillet. Cook over medium heat until first side is golden brown.  Turn over patty and continue cooking second side until golden brown.  Serve hot croquettes with 1 tbsp. mango chutney and 1 tbsp. peanuts.