Cheesy beetroot croquettes | How to make Cheesy beetroot croquettes

4 reviews
Rate It!
ByFreda Dias
Created on 20th Jan 2016
  • Cheesy beetroot croquettes, How to make Cheesy beetroot croquettes
Cheesy beetroot croquettesby Freda Dias
  • Cheesy beetroot croquettes | How to make Cheesy beetroot croquettes (160 likes)

  • 4 reviews
    Rate It!
  • By Freda Dias
    Created on 20th Jan 2016

About Cheesy beetroot croquettes

These croquettes are crunchy on the outside and soft inside with the ooey gooey cheesy center. They are not only delicious , but healthy too since they are not deep fried, rather cooked in the paniyaram pan.

  • Prep Time30mins
  • Cook Time10mins
  • Serves4People
Cheesy beetroot croquettes

Ingredients to make Cheesy beetroot croquettes

  • 2 medium boiled beetroots, about 1 cup of grated beetroots
  • 2 medium boiled yukon gold potatoes
  • 1/2 teaspoon dry mango powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon red chilly powder
  • 1/4 teaspoon pepper
  • 1 teaspoon cumin coriander powder
  • 1 tablespoon finely chopped onion
  • 1/4 cup of finely chopped cilantro (dhania)
  • 1 teaspoon ginger paste
  • green chillies as per desired heat ( optional)
  • 1 cup grated cheese ( processed/ mozarella)
  • 2 tablespoon cornstarch
  • Panko breadcrumbs , as required
  • Vegatable oil, as required
  • Salt to taste

How to make Cheesy beetroot croquettes

  1. In a bowl, combine all the ingredients listed up to salt to taste. Mix well and form a smooth dough, you may add some breadcrumbs, if you need to bind the mixture, I didn’t need any.
  2. Make a lemon sized ball, flatten it , put some grated cheese in the cavity, gently seal it, and form a smooth ball. Dip this in the cornflour slurry ( mix the cornstarch with 2 tablespoons of water) ,then roll them over the breadcrumbs.
  3. Prepare the remaining croquettes in the same way. Refrigerate for 15 minutes.
  4. Heat 2-3 drops of vegetable oil in the cavities of the ebelskiver pan, Place the balls in the cavities, let them cook for 3-4 minutes on medium heat,then flip gently and cook until evenly browned from all sides.
  5. Serve hot with dip of your choice / tomato ketchup.
My Tip: If you do not have a paniyaram pan, flatten them into tikkis / patty and shallow fry them.

Reviews for Cheesy beetroot croquettes (4)

Kusum Jaina year ago
Any substitute for the ebilskiver pan?

Rathy Va year ago

Kavita Kaushika year ago

Nandini rajan2 years ago

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