Coconut and Carrot croquettes | How to make Coconut and Carrot croquettes

By Sreemoyee Bhattacharjee  |  14th Sep 2016  |  
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  • Coconut and Carrot croquettes, How to make Coconut and Carrot croquettes
Coconut and Carrot croquettesby Sreemoyee Bhattacharjee
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

10

0

About Coconut and Carrot croquettes Recipe

Crunchy and delicious croquettes filled with creamy coconut and cheese.

Coconut and Carrot croquettes, a deliciously finger licking recipe to treat your family and friends. This recipe of Coconut and Carrot croquettes by Sreemoyee Bhattacharjee will definitely help you in its preparation. The Coconut and Carrot croquettes can be prepared within 15 minutes. The time taken for cooking Coconut and Carrot croquettes is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Coconut and Carrot croquettes step by step. The detailed explanation makes Coconut and Carrot croquettes so simple and easy that even beginners can try it out. The recipe for Coconut and Carrot croquettes can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Coconut and Carrot croquettes from BetterButter.

Coconut and Carrot croquettes

Ingredients to make Coconut and Carrot croquettes

  • Grated carrot - 1 cup
  • Grated coconut - 3/4 cup
  • cumin Seeds - 1 tsp
  • ginger Garlic Paste - 1 tsp
  • chilly powder - 1/4 tsp
  • cumin powder - 1/4 tsp
  • coriander powder - 1/4 tsp
  • Boiled potato - 1
  • Grated cheese - 4 tbsp
  • salt as per taste
  • Refined oil as required
  • Outer coating :
  • egg whites 2
  • Bread crumbs 1 cup

How to make Coconut and Carrot croquettes

  1. Heat a pan with some oil. Add cumin seeds saute for a few minutes, add the grated carrots and salt.
  2. After about 2 minutes, add the ginger garlic paste followed by the powdered masalas.
  3. Add the grated coconut and saute for 2 minutes. Turn off the flame and cool the mixture.
  4. Add the boiled mashed potato to the carrot mixture.
  5. Make small roundels, flatten them and stuff with the grated cheese. Reshape them to form rounds.
  6. Coat then with egg whites and bread crumbs.
  7. Deep fry then in very hot oil. Serve hot.

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