Name: Cheesy Sphagetti Croquettes recipe by Sagarika Jain at BetterButter
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 4
Ingredients: Sphagetti - 100 grams; Maida - 4 tablespoons; Butter - 2 Tablespoons; Milk - 2 cups; Corn flour - 1 tablespoon; Breadcrumbs - 2 tablespoons; Grated cheddar cheese - 2; Cheddar cheese blocks - 10; Corn - 20 grams; Half capsicum chopped; 1 big onion chopped; Salt to taste; Chilli flakes - 2 tablespoons; Oregano - 1 tablespoon; Oil for frying

Ingredients Serving: 4

Sphagetti - 100 grams
Maida - 4 tablespoons
Butter - 2 Tablespoons
Milk - 2 cups
Corn flour - 1 tablespoon
Breadcrumbs - 2 tablespoons
Grated cheddar cheese - 2
Cheddar cheese blocks - 10
Corn - 20 grams
Half capsicum chopped
1 big onion chopped
Salt to taste
Chilli flakes - 2 tablespoons
Oregano - 1 tablespoon
Oil for frying

Instructions

Boil the Sphagetti in hot water and keep aside. Add one tablespoon of olive oil so that the Sphagetti does not stick to each other
Take a pan and add butter and 2 tablespoons of maida and whisk quickly till the mixture becomes golden brown
Then add 2 cups of warm milk to the mixture and whisk well so that no lumps are formed
Slowly add the grated cheese and salt. And when the sauce becomes creamy add the cooked Sphagetti.
Now toss all the vegetables sperately in one tablespoon of oil and add them to the white sauce Sphagetti. Once the mixture cools down refrigerate for 30 mins.
After 30 mins, add two tablespoons of maida, one tablespoon of corn flour, two tablespoons of breadcrumbs, chilli flakes, oregano and salt and mix well.
Make corn flour and water paste and take some breadcrumbs in a bowl separately.
Spread some oil on your palm and place the Sphagetti mixture flat. Add a cheese cube block and then make a ball out of the Sphagetti mixture. Then dip them in the corn flour paste and roll them in breadcrumbs
Fry them in hot oil
Serve hot with mint chutney

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