Ani's Kitchen Stories

Potato croquettes a delightful snack, a finger food for kids and everyone’s favourite. It’s a versatile dish that can be made with meat, fish or veggies, stuff it with cheese or not, you can never go wrong. Crispy on outside and soft on inside it’s definitely a crowd pleaser.

I’ve made this as my child’s after school snack and have used leftover boiled potatoes from the previous day. I even had it for my lunch. To make it more nutritious, I’ve added peas and stuffed it with a slice of egg. Flavoured it with child’s favourite Oregano. My 6 years old becomes quite cranky when he gets to chew on carrot, bean or peas. So I always make sure to feed him veggies that he doesn’t enjoy mostly as mashed or grated. Croquettes, cutlets or patties are the perfect choice to add different vegetables in any fussy kids diet. While Panko breadcrumbs makes the exterior of croquettes lighter, crispier and tastier. You can fry it or bake it, it’s totally up to you. So without any delay, let’s start making.

Ingredients: (serves 2 or 3)

• 2 medium potatoes (boiled & mashed)

• 3 tbsp Peas (frozen or fresh) boiled & mashed

• 1 boiled egg ( cut into 10 or 12 slices)

• 1 tsp of dried Oregano

• 1/2 tsp smoked Paprika (alternatively you can use Kashmiri chilli too)

• Chilli flakes (optional)

• Chopped parsley or herbs of your choice

• Crushed peppercorns

• Salt to taste

• 1 egg (beaten)

• 1/4 cup all purpose flour

• 1/3 cup panko breadcrumbs

• Oil for frying (I’ve used a mix of extra virgin olive oil and vegetable oil)

Method:

• In a bowl, mix the mashed potatoes & peas together then add salt, pepper, oregano, parsley, paprika & chilli flakes. Set aside.

• In a separate bowl set aside beaten egg

• In another two plates or bowl fill in with flour and bread crumbs

• Now with a measuring spoon or an icecream scoop, scoop out the potato and peas mixture, flatten it in your palm and place 1 sliced egg in the middle then cover it with another scoop of potato mixture. Roll it to a small round ball or cylinder shape. Place it on a plate and repeat the same.

• Next step is to roll the croquettes into the flour, then dip them in the egg and finally roll it on breadcrumbs. Make sure they are completely covered with the breadcrumbs.

• Now in a deep frying pan or pot heat oil in a medium flame. When the oil is hot enough, slowly dunk the croquettes into small batches and fry it for 6 or 7 minutes. Do not over crowd it. When it’s done, you can see a crispy golden crust, drain the excess oil and transfer it into a paper towel or napkin.

• Before serving garnish it with more chopped parsley. Serve warm with your favourite sauce or dip.