Paneer and Corn Croquettes

• Vegetarian

• Produce

  • 1 tsp Garlic
  • 1 tsp Mango, dried
  • 3 cups Peeled and mashed potatoes
  • 1/2 cup Sweet corn, kernels

• Condiments

  • 1 Chutney, green
  • 1 tbsp Ginger-green chilli paste
  • 1 Tomato ketchup

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Garam masala
  • 2 Salt

• Oils & Vinegars

  • 2 tsp Oil
  • 1 Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Bread & Baked Goods

  • 1/2 cup Bread crumbs

• Dairy

  • 1 cup Paneer, grated
  • 2 tbsp Processed cheese, grated

Found on tarladalal.com

Description

Ingredients

• 1 cup grated paneer (cottage cheese)
• 1/2 cup boiled and coarsely crushed sweet corn kernels
• 2 tsp oil
• 1 tsp cumin seeds (jeera)
• 1 tsp finely chopped garlic (lehsun)
• 1 tbsp ginger-green chilli paste
• 1 tsp dried mango powder (amchur)
• 1 tsp garam masala
• salt to taste
• 2 tbsp grated processed cheese
• 3 cups boiled , peeled and mashed potatoes
• 1/2 cup bread crumbs
• salt to taste
• 1/2 tsp freshly ground black pepper (kalimirch)
• oil for deep-frying
• tomato ketchup
• green chutney

Directions

• For the stuffingHeat the oil in a broad non-stick pan, add the cumin seeds and saute on a medium flame for a few seconds.When the seeds crackle, add the garlic and ginger-green chilli paste and sauté on a medium flame for a few seconds.Add the crushed sweet corn kernels, dry mango powder, garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.Switch off the flame, add the paneer and cheese and mix well. Keep aside.For the potato mixtureCombine all the ingredients in a deep bowl and mix very well. Keep aside.How to proceedDivide the stuffing into 10 equal portions.Divide the potato mixture into 10 equal portions.Flatten a portion of the potato mixture into a 75 mm. (3) diameter circle and place a portion of the stuffing in the centre.Bring together the edges in the centre to seal the stuffing and roll it into an oval shape. Keep aside.Repeat steps 3 and 4 to make 9 more croquettes.Heat the oil in a deep non-stick kadhai and deep-fry, a few croquettes at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.Serve immediately with tomato ketchup and green chutney.