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.
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 🙂
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
- 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.
- 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.
- 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. Serve hot with dip of your choice / tomato ketchup.
- Please feel free to increase/decrease the quantity of the spice powders,
- You may skip the ginger and chilly powder if you are making it for children.
- 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 🙂 Have a beautiful week ahead 🙂
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