Cheesy beetroot croquettes

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These beetroot croquettes were just an experiment , But I absolutely loved the end result. So deemed it worthy to be shared. Anything fried makes life good now, isn’t it ? But what if we can enjoy the same treats with very little oil ? Here is where I use my ‘miracle’ pan – ebelskiver.Β 

When I saw so many people on my foodie group posting such delicious healthy treats , made in this pan, I was completely bowled over! I thought it was worth investing, and immediately ordered one from amazon, and I’m so glad I did!


Coming to these croquettes, these are an excellent finger food for fussy toddlers, and of course adults alike. You will need to alter the quantity of the spices if you are making it for children. And the cheesy center will sure make them wanting for more. My fussy 2 year old enjoyed these:) These croquettes are crunchy outside and soft inside with the ooey gooey cheesy center, hmmmmm!

I happened to visit my friend the day I made these, we were just having a regular conversation, when she asked me what I cooked for lunch today, I showed her these pics, and she was like, I want to make this right away! She had all the ingredients except for the Panko, we both got started with making these, and skipped the cornflour slurry and Panko breadcrumbs , we used semolina instead, they adhered well to the beet dough.Although semolina too does give a crunchy texture, But I prefer the ones with the breadcrumbs more. Please feel free to use either πŸ™‚

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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

1 teaspoon ginger paste

green chillies as per desired heat ( optional)

salt to taste

1 cup grated cheese ( processed/ mozarella)

2 tablespoon cornstarch

Panko breadcrumbs , as required

Vegatable oil, as required

Preparation:

  1. In a bowl, combine all the ingredients listed up to salt to taste.
  2. Mix well and form a smooth dough, you may add some breadcrumbs, if you need to bind the mixture, I didn’t need any.
  3. 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) , and then roll them over the breadcrumbs to coat all over. Prepare the rest in the same way. Refrigerate for 15 minutes.
  4. Heat 2-3 drops of vegetable oil in the cavities of Β 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. Serve hot with dip of your choice / tomato ketchup.

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Notes:

  1. Please feel free to increase/decrease the quantity of the spice powders,
  2. You may skip the ginger and chilly powder if you are making it for children.
  3. If you do not have an ebeskiver, flatten them in the shape of a small patty and shallow fry them instead.

If you try these too, would love to know your feedback! Thanks for visiting πŸ™‚ Have a beautiful week ahead πŸ™‚

Regards,

Freda

FollowΒ Aromatic Essence @Β https://www.facebook.com/Aromaticessence7 for regular updates.Β 

64 comments

  1. Shari says:

    Wow, do these look good, Freda! I agree with you, anything fried is so good. All of the spices and the cheese in the middle make it sound very flavorful, too. That pan of yours sounds very interesting. Does it allow you to use less oil?

  2. apuginthekitchen says:

    Freda your croquettes are gorgeous, the exterior is so crispy looking and nicely browned I am so surprised they are not deep fried just that little bit of oil and they are wonderfully browned.. The cheese in the middle looks delicious.

  3. AKIRAA says:

    Hey!
    Howz you? I hope you’re doing well..
    I have learned that I have missed a lot of amazing and delicious posts from you..
    I’ll be looking forward to read more from you.. πŸ˜€

    Keep Smiling! πŸ™‚

    Sending you lots of love,
    Akiraa

  4. milliethom says:

    These look so good! i would nevver have thought of using beetroot in croquettes, although I love warm beetroot. I can imagine how wonderful they taste with the cheese, and that lovely breadcrumbed outside. πŸ™‚

    • Freda @ Aromatic essence says:

      Thanks Millie πŸ™‚ They turned out really delicious. I’ve tried beets mostly only in salads, though in South India there are so many varieties from Rice preparations to desserts using beets. This was a good change πŸ™‚ Hope to be trying the other varieties soon πŸ™‚ Thanks for stopping by πŸ™‚

      • milliethom says:

        I’ve only ever had beetroot as it is, too. We love it hot, with roast dinners, as well as cold with salads and such like. We grow quite a lot of it, so we pickle some and also make beetroot jelly. That’s lovely with cold foods, too. It’s just a red jelly but made with vinegar. We dice the beetroot, put it in sterilised jars and pour in the vinegar jelly.
        Your recipe will give me something else to make out of our crop.

  5. Johanna says:

    Why haven’t I seen this earlier? This is awesome and such a great substitute for vegetarian burger-parties πŸ™‚
    Greetings from the student kitchen,
    Johanna

  6. Loretta says:

    Amazing end results with your croquettes Freda. How could I have missed this post? Your pictures have me salivating, and with all those Indian spices, wow! I’ve been experimenting too with the fresh beets I pick from the garden where I volunteer at. There’s nothing quite like fresh beets is there? I too have seen that pan used by other bloggers, it surely sounds worth looking into.

  7. Aishwarya says:

    Freda, I am planning to make this quite soon! So a quick question – how many servings does your recipe come to? Also if we can bake them in an oven what would be the temperature and timing?

    • Freda Dias says:

      Hi Aishwarya, thanks so much! It should yield about 8 croquettes, 10 small ones. You can bake at 350-375 F until its golden brown, you may have to turn in between. I’m not sure about the time as I haven’t bake it, may be you can check after 12-15 minutes to see of they are turning golden brown. Would love to know your feedback πŸ™‚

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