Veg Cheese Croquettes
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About Veg Cheese Croquettes
Vegetable Cheese Croquettes are a delightful snack, boasting a crisp golden exterior that gives way to a soft, gooey, cheese-filled center. Packed with wholesome goodness from potatoes, beetroot, carrot, corn kernels, and onion, each bite offers a burst of flavor and satisfying texture.
Perfect as after-school treats or party starters, these croquettes are sure to be a hit with both kids and adults. Serve them piping hot with your favorite dip, and watch them disappear in no time!
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Recipe Time & More
Ingredients
- 4 Potato (chopped, medium sized)
- 1 Beetroot
- 2 Carrot (chopped, medium sized)
- 1 cup Corn Kernels
- 1 Onion (chopped, medium sized)
- 6 cubes Cheese
- 1 pinch Black Salt
- 1/2 tsp Pomegranate
- 2 tsp Chilli Powder (Mirch)
- 1/2 tsp Dry Mango Powder
- 1 pinch Black Salt
- 2 tbsp Rice Flour
- 1 tbsp Semolina (Suji)
- 2 tsp Ginger Paste
- 1.5 tsp Salt (or as per taste)
- Water (for mixing)
- Oil (for frying)
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Instructions
- Cut the onion, into small pieces. Wash and boil the potatoes, carrot and beetroot. Corn kernels too need to be cooked. If using frozen ones, thaw them.
- Peel the skin and mash the potato. Grate carrot and beetroot. Grate the cheese.
- Put all the veggies in a bowl. Add the grated cheese to it. Put all the spice powders and mix it.
- Make a paste of rice flour and water.
- Take a ball of the mixture, dip it in the rice flour paste and then roll in semolina.
- Heat oil in a pan.
- Slowly add the semolina coated ball into it. Put three croquettes at a time.
- Deep fry on medium flame until done. Remove on an absorbent paper.
- Veg cheese croquettes are ready to serve. You can serve it with a dip or tomato ketchup.
Recipe Notes
Additional Tips
- For an extra-crispy coating, double-dip the croquettes: after the first round of breadcrumbs, dip them again in the slurry and coat once more with breadcrumbs before frying.
- If making ahead for a party, shape and fill the croquettes, then freeze them on a tray; once solid, transfer to a ziplock bag. Fry directly from frozen, adding an extra minute to the cook time for perfect texture.
- To amp up the flavor and add an Asian twist, mix a teaspoon of finely chopped fresh coriander and a pinch of garam masala into the vegetable mixture before shaping the croquettes.
- For a gooey cheese pull, use a combination of mozzarella and processed cheese cubes in the center. Freeze the cheese cubes for 10 minutes before stuffing to prevent them from melting out while frying.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 193kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 6.6g | Sodium: 925mg | Fiber: 3g | Sugar: 3g
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jayashree trao
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Absolutely fantastic! Thanks for the recipe.
Looks so wonderful! Thanks for posting.
So delicious! Excited to make it.
I’m excited to make this at home!
Absolutely scrumptious! Thanks for the recipe.