Potato Croquettes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 759 mg | (19 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the croquettes
- 500 grams starchy potatoes
- 2 Tbsps Pastry flour
- 1 tsp Garam Masala
- salt
- Chili powder
- For the filling
- 2 Tbsps fresh mint (chopped)
- 1 green chili pepper (chopped)
- 1 tsp fresh ginger (chopped)
- 1 onion (finely diced)
- ½ tsp Garam Masala
- For frying
- 3 Tbsps Pastry flour
- vegetable oil (for frying)
- For the dip
- 200 grams Natural yogurt
- 2 Tbsps cilantro
- salt
- 2 Tomatoes (diced)
- 2 scallions (sliced)
Preparation steps
For the batter: Scrub the potatoes and cook in boiling salted water, about 25 minutes.
Drain potatoes and cool slightly. Peel and mash potatoes with flour and garam masala and season with salt and chili powder.
For the filling: Mix together mint, chile, ginger and onion with garam masala.
Shape the potato mixture into a log and cut into 16 equal slices. In each, make an impression in the center and place 1 teaspoon of the filling inside. Shape potato mixture around the filling to enclose. Roll croquettes in flour and fry in hot oil (160°C; approximately 320°F) until golden brown, about 5 minutes, gently turning a few times.
(The oil is properly heated when flour on the end of a wooden spoon creates bubbles.) Let drain on paper towels.
For the dip: Mix yogurt with cilantro and season with salt.
Sprinkle croquettes with diced tomato and scallions and serve with the cilantro yogurt dip.
