Eggplant Cheese Croquettes
About Eggplant Cheese Croquettes
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.
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 2 nos Eggplants Long Black (baked, peeled and blended – eggplants long black)
- 1 nos Potatoes (baked and peeled, grated large – )
- 1/2 Lemon Juice (or lemon â lemon)
- 1/2 Onion (finely chopped â medium)
- 1 tsp Garlic (finely chopped â )
- 2 tsp Green Chillies (or paste coarse paste â)
- 2 leaves Coriander (finely chopped â)
- 1 pinch Cinnamon Powder
- 1 tsp Garam Masala (â )
- 1 tsp Coriander Powder (â)
- 1/2 tsp Roasted Cumin Powder
- 1/2 cup Breadcrumbs (fresh)
- 2 cup Oil (for deep frying â )
- 1/2 cup Processed Cheese (â)
- 1-2 tsp Salt (or as per taste)
- 3 tbsp Flour (for the slurry â)
- 1 tbsp Rice Flour (â )
- 1-2 tsp Salt (or as per taste)
- Water (â as required for preparing slurry)
- 1 cup Vermicelli (or coating for the coating crushed dry â)
- Tomato Ketchup (or serving other ingredients â for serving)
Advertisement - continue reading below
Instructions
- 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.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Related Posts You May Like
Visit Our Store
sujata hande
Articles: 504 Comments
Leave a Reply
You must be logged in to post a comment.
I’m thrilled to try this recipe!
Absolutely delicious! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.
This is a fantastic recipe! Thanks for sharing.