CHEESY POTATO CROQUETTES

For starters there has to be options, both vegetarian and non-vegetarian. It becomes easier for the guests to choose from according to their taste buds and preferences. If there are kebabs, there has to be both veg and non veg varieties, along with some cold chaats and salad platter. I have seen people prefer a variety in the starter menu than in the main course. Its so relaxing to indulge in a chit chat binging your favourite appetiser, sipping your wine or cocktails, mocktails, whatever. I prepared these all vegetarian Cheese Potato Croquettes for the family using few ingredients; all available at home. Be it a guest or your kids & spouse, parents; all will find it tasty in a weekend evening. We had it in dinner along with some lightly grilled fish, served with raita.

It takes less than an hour to prepare them, thereafter I refrigerate them for hours in airtight containers before frying, this prevents them from breakage while frying.

INGREDIENTS :

Potato : 3big

Black Pepper Powder : 1 tsp

Salt : As required

Butter[melted] : 2 tbsp

Cheese Slices : I/2 for each croquette

Cornflour : 1 tbsp + 1 tbsp

Refined Flour : 2 tbsp

Bread Crumbs : 50 gm

Oil : 100 ml to fry

PROCEDURE :

Peel, wash and boil the potatoes. I wash them, make slits, take in a plate, microwave at high for 5-6 minutes. 

Let it cool a bit! Now, peel & mash when they are still warm.

Melt the butter, half the cheese slices.

Take the boiled potatoes in a bowl. Add salt n pepper, 1tbsp corn flour, melted butter.

Mash for about 3-4 minutes to get a smooth dough.

Shape the potato mix into rolls and make pockets.

Fill each pockets with half of cheese slice and close. Bring into shape again.

Prepare a batter with  the corn flour, refined flour, water.

Take the bread crumb on a plate. Dip the croquettes in the batter. Roll onto the bread crumbs and repeat. 

Once ready, I refrigerated them for a day in covered containers. You can keep refrigerated for 4-5 hours, then fry.

I have put the oil to heat and took them out. We will  deep fry them in batches at minimal to low heat.

We would keep them onto a tissue paper before serving with a choice of sauce or chutney. I served it with lettuce, onion, tomato raita!

Three potatoes  yielded nine croquettes.