Egg Croquettes | How to make Egg Croquettes

By Alka Jena  |  11th Oct 2016  |  
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  • Egg Croquettes, How to make Egg Croquettes
Egg Croquettesby Alka Jena
  • Prep Time

    40

    mins
  • Cook Time

    10

    mins
  • Serves

    6

    People

32

0

About Egg Croquettes Recipe

A typical Muslim household would start their day with a plate of Shir Khurma for breakfast which is a vermicelli and milk pudding spiced with cardamom. Vermicelli is an integral ingredient which finds it’s place in multitude of dishes and sweets eaten during Ramadan and Eid across the world. I take this wonderful opportunity to include this wonder ingredient in my Egg Croquette.

Egg Croquettes is a delicious dish which is liked by people of all age groups. Egg Croquettes by Alka Jena has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Egg Croquettes at many restaurants and you can also prepare this at home. This authentic and mouthwatering Egg Croquettes takes 40 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Egg Croquettes is a good option for you. The flavour of Egg Croquettes is tempting and you will enjoy each bite of this. Try this Egg Croquettes on weekends and impress your family and friends. You can comment and rate the Egg Croquettes recipe on the page below.

Egg Croquettes

Ingredients to make Egg Croquettes

  • eggs 12 nos
  • Boiled potatoes 1 kg
  • Grated ginger 1 tsp
  • chilli flakes 1 tsp
  • cumin powder 1 tsp
  • Chopped coriander leaves 1 tbsp
  • Garam masala 1/2 tsp
  • Bread crumbs 250 gms
  • Egg whites from 4 eggs
  • Fine vermicelli 250 gms
  • salt
  • oil for Deep frying

How to make Egg Croquettes

  1. Boil the eggs as per your liking. Peel it and keep aside.
  2. Mash the potatoes well making sure that there are no lumps. Add salt, chilly flakes, grated ginger, cumin powder, garam masala and finely chopped coriander leaves and mix it well.
  3. Make 12 balls out of this potato mix. Flaten each of them, place a boiled egg in the center and make a ball.
  4. Take bread crumbs and vermicelli in two different plates. Dip the potato balls in egg white and roll them well in the bread crumbs.
  5. Keep in the refrigerator for 30 minutes. Take out of refrigerator and dip them again in egg white and roll them in the vermicelli.
  6. Heat the oil for frying. Deep fry the croquettes on low flame till they turn light golden in color. Drain it and set aside. Repeat this with all the croquettes.
  7. Serve it hot with Sauce of your choice.

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