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Spicy Vegetarian Croquettes

Madhuri.Dixit's picture
Ingredients
  Potatoes 2 Large, boiled and roughly mashed
  Carrot 1 Small, boiled and diced
  Peas 1 Ounce, boiled (25 g)
  Canned sweetcorn kernels 2 Ounce (50 g)
  Green chiles 2 , chopped
  Chopped fresh coriander 1 Tablespoon
  Mango powder 2 Teaspoon
  Salt 1 Teaspoon
  Corn oil 1⁄2 Pint (About 300 ml)
  Curry leaves 4
  Onion seeds 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Eggs 2 , beaten
  Breadcrumbs 6 Ounce (175 g, to garnish)
  Iceberg lettuce 1⁄2 , shredded
  Onion 1 , sliced in rings
  Tomato 1 , sliced
  Lime 1 , 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Snack
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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