How To Make Spiced Potato Croquettes

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrients and flavor.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed cornflakes

Oats provide fiber and are gluten-free.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more economical.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and add color.

Peel 6 medium-sized potatoes.

Set a pot to boil with water.

Cut the potatoes into quarters to speed up cooking.

Once the water is boiling, add the potatoes and let them boil for about 12 to 15 minutes until soft.

Check if the potatoes are ready by inserting a knife into a large piece; it should go through easily.

Drain the potatoes and immediately run cold water over them to stop the cooking process.

In a mixing bowl, add the drained potatoes and mash them using a fork until smooth.

Add 1 tbsp of salt, 1/2 tsp of black pepper, 2 tbsp of butter, 1 tsp of paprika, 1 tsp of turmeric, 1/2 tbsp of curry powder, and a handful of freshly chopped mint to the mashed potatoes.

Finely dice half of a brown onion and add it to the potato mixture; mix well.

Wet your fingers with water and take about a tablespoon of the mixture, rolling it into a ball and placing it on a board.

Continue this process until all the mixture is shaped into balls.

In a small bowl, crack 1 egg and add 1/2 cup of milk; stir to combine for the egg wash.

Prepare another bowl with 1 cup of breadcrumbs and a third bowl with 2/3 cup of plain flour.

Dip each croquette into the flour, then into the egg wash, and finally coat it with breadcrumbs; set aside on a plate.

Chill the croquettes in the fridge for at least 15 minutes to prevent them from falling apart during frying.

Preheat the deep fryer to 170°C.

Place the croquettes into the fryer basket, ensuring not to overcrowd them.

Fry the croquettes for a total of about 3 to 4 minutes, shaking the basket every few seconds to prevent sticking.

Once they start to float, they are ready; remove them from the fryer and let them sit for about 30 seconds to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens