Who can resist hot melted cheese while biting into a crisp outer later of potato and a soft melt in your mouth inner. The very thought of this makes my mouth water..
Agreed this is not a very healthy dish. But who makes them everyday???
For the once in a while party appetizer at home or for a kids get together it is a sure pleaser. The best thing about this is that we can make it ahead and freeze them for use later. I make these with my very Indian ingredients like roasted jeera and cilantro. You have to indulge in these croquettes with the mint chutney and it’s a must to have it hot for the cheese to melt and you’ll have fun pulling the cheese strings.
Potatoes (boiled and mashed) – 3-4 nos
Mozarella Cheeze (cubed) – 1 cup
Onions (diced) – 1 no
Fresh red/ green chilli (de-seeded and diced finely) – 1 no
Cilantro (chopped finely) – ¼ cup
Chat masala – 1 tsp
Roasted jeera powder – 1 tsp
Bread crumbs – 4 tbsps and more for coating
Egg(optional) – 1 no
Cornflour – for coating
Salt to taste
Oil for frying
Boil and mash the potatoes well. There should be in lumps in the potatoes.
Dice the onions finely, add them to the potatoes.
De-seed the red/ green chilli and chop it finely. Add this to the potato.
Add the finely chopped cilantro leaves to the mixture.
Add the 2-3 tbsps of bread crumbs, chat masala, jeera powder and season with salt.
Mix all these well using your hands.
Check the seasoning and texture, adjust accordingly.
Cut the mozzarella into ½ “cubes and keep ready.
Make small balls with the potato mixture and flatten it in the centre.
Keep a cube of cheese in the centre and close, making a ball.
Roll well to cover all sides so that the cheese does not ooze while frying.
Now, make all the balls and keep ready for coating.
Now in 3 bowls, have cornflour, beaten egg(optional) and bread crumbs ready.
(Now, if you don’t want to use the egg, make a slurry with cornflour)
Dip the potato croquette in the cornflour coating all sides, dust the excess.
Now, put the cornflour dusted ball in the egg mixture. Coat on all sides, remove and roll it over the bread crumbs. Make sure to coat the croquettes evenly.
Do the same for all the croquettes and keep ready.
Heat oil in a deep pan for frying.
Add the croquettes 2-3 at a time and deep fry.
Drain on absorbent paper.
Serve hot with mint chutney or tomato ketchup.
You can make these croquettes and freeze them for use later.
In case you do not want to use eggs, make a slurry with cornflour and dip it in the slurry and roll over bread crumbs.