KCB 10.3: Lima-Bean and Cheese Croquettes
Lima-Bean and Cheese Croquettes
Serve these croquettes with a home-made sauce such as Tomato Relish or Date and Tamarind Sauce or with plain yogurt.
• BEAN SOAKING TIME: Overnight
• PREPARATION TIME: About 25 minutes
• FRYING TIME: 15 to 20 minutes
• YIELD: 1 dozen large croquettes
• PREPARATION TIME: About 25 minutes
• FRYING TIME: 15 to 20 minutes
• YIELD: 1 dozen large croquettes
Croquettes
• 1 cup (250 ml) lima beans, soaked overnight in 3 cups cold water
• 1/2 cup (125 ml) carrots, coarsely shredded
• 3/4 cup (185 ml) cooked corn kernels
• 1/2 cup (125 ml) zucchini, coarsely shredded
• 2 1/2 cups (625 ml) wholemeal bread crumbs
• 1 1/2 cups (375 ml) grated cheddar cheese
• 2 cups (500 ml) cold mashed potatoes
• 1 tablespoon (20 ml) ground dry-roasted sesame seeds
• 1 1/2 teaspoons (7 ml) yellow asafoetida powder
• 2 1/2 teaspoons (12 ml) salt
• 1/4 teaspoon (1 ml) black pepper
• 1/4 teaspoon (1 ml) nutmeg
• 1 tablespoon (20 ml) fresh lemon juice
• 2 tablespoons (40 ml) chopped fresh parsley
• 1 tablespoon (20 ml) chopped fresh coriander leaves
• ghee or oil for deep-frying
• 1/2 cup (125 ml) carrots, coarsely shredded
• 3/4 cup (185 ml) cooked corn kernels
• 1/2 cup (125 ml) zucchini, coarsely shredded
• 2 1/2 cups (625 ml) wholemeal bread crumbs
• 1 1/2 cups (375 ml) grated cheddar cheese
• 2 cups (500 ml) cold mashed potatoes
• 1 tablespoon (20 ml) ground dry-roasted sesame seeds
• 1 1/2 teaspoons (7 ml) yellow asafoetida powder
• 2 1/2 teaspoons (12 ml) salt
• 1/4 teaspoon (1 ml) black pepper
• 1/4 teaspoon (1 ml) nutmeg
• 1 tablespoon (20 ml) fresh lemon juice
• 2 tablespoons (40 ml) chopped fresh parsley
• 1 tablespoon (20 ml) chopped fresh coriander leaves
• ghee or oil for deep-frying
Batter
• 1 cup (250 ml) plain flour
• 1 1/2 cups (375 ml) water
• 1/2 teaspoon (5 ml) salt
• 1 1/2 cups (375 ml) water
• 1/2 teaspoon (5 ml) salt
1. Drain the lima beans. Boil them in unsalted water until soft. Drain them and mash them coarsely.
2. Combine all the croquette ingredients (except 1 1/2 cups [375 ml] bread crumbs) in a large bowl. Mix well. Form into 1 dozen croquettes about 6.25 cm x 2.5 cm x 2.5 cm (2 1/2 inches x 1 inch x 1 inch).
3. Combine the flour and salt and add enough cold water to whisk into a smooth batter with the consistency of thin cream.
4. Heat the oil or ghee in a deep wok or pan. When the ghee is hot 185°C/365°F, dip a few croquettes in the batter, shake off the excess, roll them in bread crumbs, and carefully lower them into the hot oil. Deep-fry until golden brown and crisp. Remove and drain on paper towels. Repeat until all the croquettes are fried. Serve hot.
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