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Eggplant Cheese Croquettes

4.50 from 2 votes

It is a traditional Spanish dish prepared with potatoes, the variety of vegetables, minced chicken, eggs etc. coated or covered with breadcrumbs, deep fried and been served hot. It is also called as Aloo Tikki, Alu chop, cutlet or non-veg kababs prepared with minced chicken or mutton. In this recipe, I have used Eggplant or Brinjal or Aubergine and potato as the main ingredients, spiced up with some masalas, filled with cheese and deep fried.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Served AsBreakfast, Snacks
Servings 4


  • Eggplants long black Baked, peeled and blended – 2nos
  • Potatoes baked and peeled, grated large – 1nos
  • Lemon juice – ½ lemon
  • Onion finely chopped – 1/2 Medium
  • Garlic finely chopped – 1tsp
  • Green chilli coarse paste – 2 tsp
  • Coriander leaves finely chopped – 2 tsp
  • Cinnamon powder a pinch
  • Garam Masala – 1tsp
  • Coriander powder – 1 tsp
  • Roasted cumin powder - 1/2 tsp
  • Fresh breadcrumbs - ½ cup
  • Oil for deep frying – 2cups
  • Processed cheese – ½ cup
  • Salt
  • For the slurry : Flour – 3-4 tbsp.
  • Rice flour – 1tbsp
  • Salt
  • Water – as required for preparing slurry
  • For the coating: Crushed Dry Vermicelli – 1 cup
  • Other ingredients – for serving - Tomato Ketchup


  • In a nonstick pan, heat oil. Add finely chopped onion. Cook till translucent.
  • Add Chopped garlic, green chili paste cook till raw aroma goes off.
  • Add garam masala, Cinnamon powder, Coriander powder, cumin powder. Stir well
  • Add grated potato and blended eggplants mix thoroughly.
  • Add lemon juice, salt, coriander leaves. Stir for 1-2 minute.
  • Add fresh bread crumbs. Mix till mixture incorporates well.
  • Make a thick batter or slurry of Flour or Maida, rice flour and salt adding little water at a time.
  • Spread crushed vermicelli in a plate.
  • Divide the mixture equally, stuff grated processed cheese in the center and shape into 3- 3 ½ inch long croquettes.
  • Dip them in prepared batter and Roll in crushed dry vermicelli.
  • Heat oil in a kadai or wok, Fry prepared croquettes until crispy and golden brown.
  • Drain on paper towels. Serve hot with any dip or tomato ketchup.

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4.50 from 2 votes

sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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