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Sunday, April 10, 2011

Vegetable croquette with Sweet Tamarind Chutney

Tamarind Chutney

Red chillies, broken in half
1/2 tsp fennel seeds
2 cups water
White sugar, to taste
3 tablespoons tamarind paste/concentrate


Heat oil over medium heat and add chillies, fennel seeds, or you can dry toast them too.
Stir the water along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns deep brown and is thick enough to coat the back of a metal spoon.

Vegetable croquette
Vegetables of your choice
2 eggs
Bread crumbs

  1. Use vegetables of your choice.I parboiled 1 beet root and 2 potatoes and then skinned them. (You can use cauliflower and carrots too) Then mashed the potatoes, grated the beet. I added thawed green peas and dry roasted peanuts to the mix and slightly fried the mix in a skillet with a little oil. You can add your fav spice in this step. I used julienned ginger, chili powder, salt and sugar.
  2. Make a batter of slightly beaten eggs.
  3. In another bowl add fair amount of panko flakes or bread crumb of your preferred brand.
  4. The vegetable mix is then cooled and shaped into elongated rolls.
  5. Dip the rolls into the egg batter, then coat with bread crumb (Repeat this step for a super crunchy crust)
  6. Deep fry in hot oil, turn once. When light golden brown, remove and drain oil. Serve with the chutney.

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