- eggplant (aubergine) 2
- Potatoes 3 baked (flesh scooped out into a bowl)
- Garlic powder ½ tsp
- salt to taste
- Black pepper powder 1 tsp
- Cumin powder ½ tsp
- Lemon juice 1 tsp
- Breadcrumbs 1 tsp
- Cornflour 1 tbsp
- Oil for frying
- cornflakes 2-3 tbsp (roughly crushed)
- Breadcrumbs 2-3 tbsp
- paprika powder or Kashmiri red chili powder ¼ tsp
- Cornflour 2 tbsp.
- Salt and black pepper to taste
- Milk as required
Potato croquettes are gorgeous, and in this recipe, they’re teamed with eggplant (aubergine) to give a new dimension of taste. It’s also a good way to get more veggies into your diet!
These croquettes are simple to make and are a great side dish. You can even serve them on their own, with some ketchup or other dips.
Cube the eggplant into 1-inch cubes. Put the cubes into a colander and sprinkle with some salt.
Toss to work the salt through, then leave it to sit for 30 minutes. Put the colander over a bowl or the sink, as the eggplant will give off some water at this stage.
Preheat your oven to 400F/180C fan/gas mark 6.
Rinse the eggplant and dry thoroughly with paper towels. Toss the cubes with a little olive oil and put on a baking sheet in a single layer.
Roast for 20 minutes, then flip the cubes and roast until golden and tender, around 10 minutes more.
Peel and puree the roasted eggplants when they have cooled a bit.
Combine eggplant puree and baked potatoes.
Now add garlic powder, salt, black pepper powder, cumin powder and lemon juice. Mix well with your hands. Add breadcrumbs and cornflour to remove excess moisture.
Divide mixture up and make round balls or long croquettes. Put them in the fridge for around 30 minutes to set.
Mix the dry coating ingredients together and mix the batter ingredients in a separate bowl until smooth.
Coat the croquettes in the cornflour mixture, then dip in the batter, followed by the dry coating.
Deep fry in preheated oil until golden.