VEGETABLE RICE CROQUETTES

      VEGETABLE RICE CROQUETTES

                                               (Yield: 8 Croquettes)

Vegetable Rice Croquettes made from left over basmati rice and with blend of mixed vegetables and exotic Indian spices. Its makes great appetizer and teatime snack.

INGREDIENTS FOR THE CROQUETTES:

·      2 cups leftover Basmati Rice

·      1 T Oil

·      ¼ cup Onions, chopped

·      ½ cup Carrots, grated, grate on the larger holes of the grater

·      ½ cup Potato, grated, grate on the larger holes of the grater

·      1 tsp. Garlic, minced, press through garlic press

·      1 tsp. Ginger, grated, grate on the smaller hole of the grater

·      1-2 Green Chili or as per taste, finely chopped

·      ¼ cup Red Bell Pepper, finely chopped

·      ¼ cup Green Bell Pepper, finely chopped

·      ½ tsp. Kashmiri Red Chili Powder or as per taste

·      ½ tsp. Coriander Powder

·      ½ tsp. Cumin Powder

·      ¼ tsp. Mango Powder

·      ¼ tsp. Garam Masala

·      Salt as per taste

·      1 ½ tsp. Sugar or as per taste

·      1 ½ tsp. Lemon Juice

·      2-3 T Coriander Leaves, chopped

·      3 T Flavored Italian Style Breadcrumbs, to give extra flavor as well as to thicken up rice-veggie mixture (NOTE: Amount of bread crumbs will depend on softness of the rice)

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FOR BATTER:

·      ¼ cup All Purpose Flour/Maida Flour

·      Water as needed to make all purpose flour batter

·      Salt as needed

·      ½ to ¾ cup Flavored Italian Style Breadcrumbs or as needed, to roll croquettes in it

                                                                                     

·      Oil for deep frying

LET’S COOK:

Heat oil in a non-stick pan on medium heat.

Once oil is hot add onion and stir-fry for 2-3 minutes.

Add grated carrots and potatoes and stir-fry for 2 minutes.

Add crushed garlic and ginger and sauté for 1-2 minutes.

Add chopped green chilies, red and green bell peppers and sauté for 2-3 minutes.

DO NOT COOK VEGETABLES COMPLETELY. LEAVE SOME CRUNCH IN IT.

Add all dry spices, Kashmiri red chili powder, coriander powder, cumin powder, and mango powder and garam masala and mix.

Add salt, sugar lemon juice and coriander leaves and mix.

Add leftover basmati rice and mix well with vegetables and cover the lid and cook for 1 minute.

Switch off the heat.

Let mixture to cool.

Add breadcrumbs as needed to the rice-veggie mixture and combine well to form dough.

Rub little oil in hands and divide the mixture into 8 equal size balls.

Take one ball and roll between palms to give oval shape or any shape you desire.

Place all croquettes in plate and keep aside.

Mix all-purpose flour, salt and enough water to make thin batter to deep croquettes in it.

Spread bread crumbs in flat dinner plate for easy rolling of croquettes.

Meanwhile heat oil in pan on medium heat.

Deep croquette in Maida batter first then immediately roll in breadcrumbs and deep fry in oil until golden brown.

Fry couple of croquettes at a time.

Put it on paper napkin to absorb extra oil.

Serve hot Vegetable Rice Croquettes with ketchup or with your choice of green chutney or tamarind chutney.

Enjoy…

NOTE:

You could mix and match any vegetables of your choice.

Add French beans, corn, peas etc.

You could use plain breadcrumbs if you prefer, but Flavored Italian Style Breadcrumbs adds good flavor.Click on the link below to like my "RASOI" Page. 

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