Eggplant Cheese Croquettes

Eggplant Cheese Croquettes - Plattershare - Recipes, food stories and food lovers
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.
4.50 from 2 votes
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: Spanish
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

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
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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.
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4.50 from 2 votes
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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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