Name: Eggplant Cheese Croquettes recipe by Sujata Hande-Parab at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: Eggplants long black (Baked, peeled and blended) – 2; Potato(baked and peeled, grated) large – 1nos; Lemon juice – ½ lemon; Onion finely chopped – 1/2 Medium; Garlic finely chopped – 1 tsp; Green chilli coarse paste – 2tsp; Coriander leaves finely chopped – 2tsp; Cinnamon powder a pinch; Garam masala – 1tsp; Coriander powder – 1tsp; Roasted Cumin Powder - 1/2 tsp; Fresh breadcrumbs - ½ cup; Oil for deep frying – 2cups; Processed cheese – ½ cup; Salt to taste; For the batter- all purpose Flour - 3-4 tbsp; Rice flour – 1 tbsp; Salt to taste; Water – as required for preparing slurry; For the coating - Crushed Dry Vermicelli – 1cup; Other ingredients – for serving - Tomato Ketchup or Any dip

ABOUT Eggplant Cheese Croquettes RECIPE

It’s a traditional Spanish dish prepared with potatoes, 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 a main ingredient, spiced up with some masalas, filled with cheese and deep fried.

Ingredients Serving: 4

Eggplants long black (Baked, peeled and blended) – 2
Potato(baked and peeled, grated) large – 1nos
Lemon juice – ½ lemon
Onion finely chopped – 1/2 Medium
Garlic finely chopped – 1 tsp
Green chilli coarse paste – 2tsp
Coriander leaves finely chopped – 2tsp
Cinnamon powder a pinch
Garam masala – 1tsp
Coriander powder – 1tsp
Roasted Cumin Powder - 1/2 tsp
Fresh breadcrumbs - ½ cup
Oil for deep frying – 2cups
Processed cheese – ½ cup
Salt to taste
For the batter- all purpose Flour - 3-4 tbsp
Rice flour – 1 tbsp
Salt to taste
Water – as required for preparing slurry
For the coating - Crushed Dry Vermicelli – 1cup
Other ingredients – for serving - Tomato Ketchup or Any dip

Instructions

Heat oil in a pan, 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 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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