Veggie Potato Croquettes
These potato croquettes are loaded with bacon and stuffed with two kinds of cheese. Crispy on the outside, soft on the inside and sure to please everyone.
- Salt - As needed
- Corn four - 1/4 cup
- Sweetcorn, cooked - 1/4 cup
- Green chili - 2 very finely chopped
- Italian herbs - 1 teaspoon
- Potato – 4
- Milk - 1/4 cup
- Black pepper powder - 1 teaspoon
- Cheese - 3/4 cup
- Very finely chopped coriander leaves - 1/2 cup
- All-Purpose Flour / Maida - 3 tbsp
- Bread crumbs - 3/4 cup
First, peel cut the potatoes into cubes. I used frozen corn and cooked it in the microwave. You can choose your cooking method, but make sure it doesn't hold water.
Then, boil water, add the cubed potatoes, salt, and cook until tender. Don't overcook it. Otherwise, it will hold water.
Transfer to a bowl and mash well.
Add the cooked corn, cilantro leaves, green chili, pepper powder, Italian herbs, cheese, required salt, and mix well.
Divide into 12 balls of equal size, form cylinders, or desired shapes.
Mix the maida in the milk to make a paste, thick enough to coat. Keep cornmeal and breadcrumbs ready in separate bowls/trays. First coat each rolled croquette with cornflour.
Dip it in maida. Roll it in breadcrumbs. Use both hands to handle wet and dry ingredients separately for less mess.
Repeat to complete everything. Heat the oil and add a few drops at a time. Cook until golden brown.
Turn once or twice for even browning. Drain on a paper towel.
Happy Cooking Time.