Name: Cheesy Sphagetti Croquettes recipe by Sagarika Jain at BetterButter
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 4
Ingredients: Sphagetti - 100 grams; Maida - 4 tablespoons; Butter - 2 tablespoons; Milk - 2 cups; Corn flour - 1 tablespoon; Bread crumbs - 2 tablespoon; Breadcrumbs for coating in a bowl; Corn flour and water paste - 1 bowl; Grated cheese cube - 2; Cheddar cheese blocks - 10; Corn 20 grams; 1/2 capsicum - chopped; 1 big opinion chopped; Salt to taste; Chilli flakes - 2 tablespoon; Oregano - 1 tablespoon; Oil for frying

Ingredients Serving: 4

Sphagetti - 100 grams
Maida - 4 tablespoons
Butter - 2 tablespoons
Milk - 2 cups
Corn flour - 1 tablespoon
Bread crumbs - 2 tablespoon
Breadcrumbs for coating in a bowl
Corn flour and water paste - 1 bowl
Grated cheese cube - 2
Cheddar cheese blocks - 10
Corn 20 grams
1/2 capsicum - chopped
1 big opinion chopped
Salt to taste
Chilli flakes - 2 tablespoon
Oregano - 1 tablespoon
Oil for frying

Instructions

Break the Sphagetti into half and boil in hot water. Strain the water and add one tablespoon of oil so that the Sphagetti does not stick to each other
Take a pan and add butter and two tablespoons of maida and whisk quickly till the mixture turns golden brown
Add 2 cups of milk to the mixture and whisk. Slowly add grated cheese and salt and stir till the mixture becomes creamy
Add the Sphagetti to the sauce and mix well
In a separate pan add one spoon of vegetable oil and toss all the vegetables till they are cooked. Add the veggies to the creamy Sphagetti. Refrigerate the dish in the fridge for 30 mins
After 30 minutes, add 2 tablespoons of maida, 1 tablespoon of corn flour, two tablespoons of breadcrumbs, chilli flakes, oregano and salt to the mixture and mix well
Apply some oil on the palm and take a portion of the mixture and flatten it. Add a cheese cube and make a ball out of it. Dip in the corn flour paste and roll in breadcrumbs.
Heat oil in a pan and fry the balls.
Serve hot with mint chutney

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