Eggplant Croquettes Recipe

Ingredients

• Eggplant 2
• Potato 3 (baked)
• Garlic powder ½ tsp
• Salt to taste
• Black pepper powder 1 tsp
• Cumin powder ½ tsp
• Lemon juice 1 tsp
• Breadcrumbs 1 tbsp
• Corn flour 1 tbsp
• Oil for fry
• For Dry Coating:
• Cornflakes 2-3 tbsp
• Breadcrumbs 2-3 tbsp
• Paprika powder or Kashmiri red chili powder ¼ tsp
• For Batter:
• Corn flour 2 tbsp
• Salt and black pepper to taste
• Milk as required

Cooking Directions

1. Roast eggplant, peel and make puree.
2. Combine together eggplant puree and bake potatoes into a mixture.
3. Now add garlic powder, salt, black pepper powder, cumin powder and lemon juice.
4. Add breadcrumbs and corn flour in the mixture to remove extra moisture.
5. Divide mixture and make 3 inch long croquettes.
6. Keep them in fridge to set.
7. Mix dry coating ingredients in a plate.
8. Mix batter ingredients into a smooth paste.
9. Now first coat croquettes in corn flour followed by batter and dry coating.
10. Deep fry in hot oil.
11. Serve with ketchup.