Cheese and Vegetable Croquettes

Yields: 12
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Ingredients
  • 1 tsp Ginger (crushed)
  • ½ tsp Garlic (crushed)
  • ½ cup Onions (finely chopped)
  • 2 tbsps Green beans (finely chopped)
  • 2 tbsps Green bell pepper (finely chopped)
  • 2 tbsps Red bell pepper (finely chopped)
  • 2 tbsps Carrots (grated)
  • 1½ cup Mashed potatoes (3 medium potatoes)
  • 3 Slices pickled jalapeños (finely chopped)
  • 1 tsp Salt (or to taste)
  • ¼ tsp Ground black pepper
  • 2 tbsps Green coriander (finely chopped)
  • 1 tbsp Cornstarch
  • ½ cup Breadcrumbs
  • 1 Mozzarella cheese stick (cut into 3 pieces, then cut 4 sticks from each piece)
  • Oil (for frying)
Instructions
  1. In a frying pan, do the tempering on medium heat. As it browns add ginger, garlic, onions and beans.
  2. Sauté for 30 seconds, add peppers and carrots and sauté until vegetables are a little soft.
  3. Empty into a large bowl, cool to warm.
  4. Add potatoes, jalapeños, salt, pepper, coriander, cornstarch and breadcrumbs. Mix.
  5. Divide potato mixture into 12 equal portions and shape into oval logs.
  6. Slide a mozzarella stick down the center of each log and seal.
Tempering
Ingredients
  • 1 tbsp Oil
  • ½ tsp Cumin seeds
Batter/Coating
Ingredients
  • 2 tbsps All purpose flour
  • Water
  • Breadcrumbs (for coating)
Instructions
  1. Mix flour and water to make a very thin, lump free slurry.
  2. Dip croquettes in the slurry and coat in breadcrumbs.
  3. Heat oil on medium-high heat and deep-fry until golden.
  4. Remove and drain on a paper towel.