Cheesy beetroot croquettes

Freda Dias
Freda Dias|
Last updated on Jan 18th
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 Time30Minutes
  • Cooking Time10Minutes
  • Serves4people

Recipe Ingredients

  • 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

Recipe Preparation

  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.