Cheese and Vegetable Croquettes
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, heat oil for the tempering on medium heat., add cumin, 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.