Spicy Vegetarian Croquettes Recipe
Ingredients
| 2 large potatoes, boiled and roughly mashed | ||
| Carrot | 1 Small, boiled | |
| Peas | 25 Gram, boiled | |
| Sweetcorn | 50 Gram, canned | |
| Green chillies | 2 , chopped | |
| Coriander | 1 Tablespoon, chopped | |
| Mango powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| About 300 ml (1/2 pint] corn oil | ||
| Curry leaves | 4 | |
| 1/2 teaspoon onion seeds | ||
| Mustard seeds | 1/2 Teaspoon | |
| Eggs | 2 , beaten | |
| Breadcrumbs | 175 Gram, garnish | |
| 1/2 ceberg lettuce, shredded | ||
| 1 onion, sliced in rings | ||
| Tomato | 1 , sliced | |
| 1 lime, cut in wedges | ||
Directions
In a large bowl, mix the mashed potatoes, diced carrot, peas, sweetcorn, chopped chillies, fresh coriander, mango powder and salt together.
Heat 1 tablespoon of the oil in a saucepan until hot.
Lower the heat to medium and add the curry leaves, onion seeds and mustard seeds, letting them sizzle for 1 minute.
Remove the saucepan from the heat, add the vegetable mixture, mixing thoroughly and set aside to cool.
When the mixture is cool, make about 12 croquettes.
Dip them into the beaten eggs and then roll them in the breadcrumbs, coating them thoroughly.
Set aside.
Heat the remaining oil in a karahi or deep frying pan and fry the croquettes in batches, using a slotted spoon to turn them frequently, until golden brown.
Remove from the pan with the slotted spoon and drain on absorbent kitchen paper.
Serve the croquettes garnished with the iceberg lettuce, onion rings, tomato slices and lime wedges.
Heat 1 tablespoon of the oil in a saucepan until hot.
Lower the heat to medium and add the curry leaves, onion seeds and mustard seeds, letting them sizzle for 1 minute.
Remove the saucepan from the heat, add the vegetable mixture, mixing thoroughly and set aside to cool.
When the mixture is cool, make about 12 croquettes.
Dip them into the beaten eggs and then roll them in the breadcrumbs, coating them thoroughly.
Set aside.
Heat the remaining oil in a karahi or deep frying pan and fry the croquettes in batches, using a slotted spoon to turn them frequently, until golden brown.
Remove from the pan with the slotted spoon and drain on absorbent kitchen paper.
Serve the croquettes garnished with the iceberg lettuce, onion rings, tomato slices and lime wedges.
Chef
