KCB 8.12: Potato and Pea Croquettes
Potato and Pea Croquettes
These pan-fried delights are easy to make and are great served hot with sour cream or Date and Tamarind Sauce.
• PREPARATION & COOKING TIME: 30 to 40 minutes
• YIELD: 1 dozen croquettes
• YIELD: 1 dozen croquettes
• 3 medium potatoes, peeled and cut into 2.5 cm (1-inch) cubes
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 cup (250 ml) green peas
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) freshly ground black pepper
• 1 cup (250 ml) bread crumbs
• 1/4 cup (60 ml) minced fresh coriander leaves or parsley
• 1/4 cup (60 ml) ghee or oil for pan frying
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 cup (250 ml) green peas
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) freshly ground black pepper
• 1 cup (250 ml) bread crumbs
• 1/4 cup (60 ml) minced fresh coriander leaves or parsley
• 1/4 cup (60 ml) ghee or oil for pan frying
1. Boil the potato cubes in a saucepan of lightly salted water until very tender. Drain, mash, and set aside.
2. Steam the peas until tender. Drain and set aside.
3. Combine the salt, pepper, asafoetida, bread crumbs, fresh herbs, and mashed potatoes in a bowl. Add the peas and mix well. Divide the mixture into 1 dozen even-sized balls. Flatten each ball into a 7.5 cm (3-inch) patty with the palms of your hand.
4. Heat a non-stick frying pan over moderate heat. Add half the ghee or oil and Fry 6 of the patties on both sides until golden and crusted (about 3 or 4 minutes on each side). Remove and drain on paper towels.
5. Add the remaining ghee or oil to the pan and pan-fry the remaining croquettes. Serve hot.
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