Eggplant croquettes is a delicious Indian recipe served as an appetizer/starter. These are crisp from outside and tender inside, are great in taste. Just a new try with eggplant.
Eggplant Croquettes
Ingredients ( 8-10 pieces)
- Eggplant – 1 big (roasted & peeled)
- Potatoes – 3 (boiled)
- Lemon Juice – 1 tsp
- Spring Onion Greens – 1 tbsp (chopped)
- Garam Masala – ½ tsp
- Roasted Cumin Powder – ½ tsp
- Red chilli powder – ½ tsp
- Black Pepper Powder – to taste
- Cornflour Powder – 2 tbsp+1 tbsp
- Breadcrumbs – 4 tbsp+2 tbsp
- Oil – for deep frying
- Suji (Semolina) – 2 tbsp
- Salt – to taste
Method
- Put the eggplant and the potatoes in a bowl and mash to combine them together nicely.
- Add lemon juice, spring onion greens, garam masala, roasted cumin powder, salt, red chilli powder, pepper powder, 2 tbsp cornflour and 4 tbsp breadcrumbs and mix well. (If the dough is sticky add little suji and cornflour and mix well).
- Divide the mixture into 8-10 equal parts and shape into oval croquettes.
- You can keep the croquettes in the fridge for 15-20 minutes.
- In a plate, mix the breadcrumbs, suji, cornflour, pepper powder and salt together for the coating.
- Just before frying, roll the croquettes in the breadcrumbs mix and then shallow fry them in hot oil.
- Serve with coriander chutney and chilli sauce.
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