Name: Egg Croquettes recipe by Alka Jena at BetterButter
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6
Ingredients: 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

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.

Ingredients Serving: 6

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

Instructions

Boil the eggs as per your liking. Peel it and keep aside.
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.
Make 12 balls out of this potato mix. Flaten each of them, place a boiled egg in the center and make a ball.
Take bread crumbs and vermicelli in two different plates. Dip the potato balls in egg white and roll them well in the bread crumbs.
Keep in the refrigerator for 30 minutes. Take out of refrigerator and dip them again in egg white and roll them in the vermicelli.
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.
Serve it hot with Sauce of your choice.

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