This recipe is best with
Recipe Ingredient
- 600g US Yukon gold potatoes
- 30g feta cheese
- 60g Gruyere cheese, grated
- 3 eggs, 1 yolk for mash and 2 for breading
- 100g cream cheese
- 40g Parmesan cheese, grated
- 500ml cooking cream
- 30g garlic, puree
- 10g salt, for seasoning
- 5g pepper, for seasoning
- 80g breadcrumbs, Panko
- 20g flour
- Fresh oil for frying
- Smoked chilli tomato dip:
- 40g ginger-garlic paste (10g for each)
- 160g tomato
- 240g tomato coulis/puree
- 6g curry leaf
- 2g red colour food powder
- 6g Mix spices (Cumin seeds, coriander seeds, mustard seeds, halba seeds, fennel seeds)
- 50ml corn oil
- 35g sugar
- 8g salt
- 5g pepper
- 50ml smoked BBQ sauce
Instructions
- Peel and boil the US Yukon Gold potatoes. Add salt, nutmeg and butter to the potatoes and start mashing till smooth.
- Add in egg, garlic, parmesan, feta, cream cheese and mix well till the mixture become sticky.
- Form either balls or rolls of the mixture. Let them sit in the fridge for half an hour till the croquette are set cold. Start breading procedures using flour, egg and breadcrumb then eggs again and breadcrumb again.
- Heat up oil and deep fry in oil till golden brown.
- Smoked chilli tomato dip
- Sauté mix halba and ginger-garlic paste till aromatic smell arises but without coloration of the mixture.
- Add curry leaves and fry with the paste for a few minutes, then add tomato coulis and blinded fresh tomato with sugar. Bring it to a boil.
- Slow cook the ingredients for about 30 minutes at low heat until the mixture becomes thick. Pour in the red color and season to taste with salt and pepper.
- Remove from heat, set aside until cool, add the smoked BBQ sauce and keep chilled.
- Served cold or warm with anydish. It is a good tidbit as well!
- NOTE: Add a dash of rice vinegar or some lime juice if you prefer it to be a bit more sour.
