Potato and Pea Samosa Croquettes
Whenever I order take-out, it’s usually for a cuisine that I don’t make at home often, because if not, what’s the point? But also because I’m not a pro in all types of cuisine. It would be impossible. Indian and Chinese are usually my go-to take-out choices. I’ll always order way too much and add way too much chutney to everything and will inevitably regret it, but I’ll always do it again and again each and every time. It’s a never-ending cycle and I honestly wouldn’t have it any other way. Samosas are always on the top of my order list, it’s a must. These Potato and Pea Samosa Croquettes eliminates the need for making a homemade dough and removes the stress of having to roll it out, cut into circles and then fill and form and fry. It brings all of the flavors but in a simpler method with a crunchy coating. Serve with chutney and your favorite Indian dishes and you’re good to go.
If you’re a fan of samosas as much as I am, then you’ll love these. Especially if you’re not a fan of making a homemade dough and then having to roll it and cut it out and then shape the samosas. This takes out some of the hard work, without skimping out on flavor. Let me know if you have any questions or comments below.
Potato and Pea Samosa Croquettes
Equipment
- Pot
- Skillet
- Baking sheet
- Saucepan
- Deep-fry thermometer
Ingredients
Croquettes:
- 3 large Russet potatoes peeled and diced
- 3 tablespoons unsalted butter
- ½ cup milk
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- ¾ cup all-purpose flour divided
- 2 tablespoons vegetable oil or ghee
- 1 small onion finely diced
- 3 garlic cloves minced
- 1 inch piece of ginger grated
- 2 small green Indian or Thai chili peppers finely chopped
- 1/2 cup frozen peas thawed
- 2 tablespoons fresh cilantro chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon toasted cumin seeds lightly crushed
- 1/8 teaspoon cayenne pepper
- 1 teaspoon fresh lemon juice
- 2 large eggs whisked
- ½ cup plain bread crumbs
- 1 cup panko bread crumbs
- vegetable or canola oil for frying
Cilantro Mint Chutney:
- 2 bunches fresh cilantro stems removed
- 1 bunch fresh mint stems removed
- 2 small green Indian or Thai chili peppers
- 1 inch piece fresh ginger peeled
- 4 garlic cloves peeled
- 2 teaspoons ground cumin
- 1 teaspoon Kosher salt
- 1 teaspoon sugar
- 1 tablespoon fresh lime juice
- 1/3 cup water
Instructions
- Peel and dice the potatoes and place them in a large pot filled with cold water. Bring to a boil and cook until fork tender, about 15 to 20 minutes. Drain and return to the pot. Mash with the butter, milk, salt, pepper and granulated garlic until the mixture comes together and is somewhat smooth. Set aside to cool.
- Set a medium skillet over moderate heat with the vegetable oil or ghee. Once hot, add in the onion garlic, ginger, chili peppers and peas. Cook until the onions just begin to soften. Stir in the cilantro, coriander, garam masala, turmeric, cumin, cayenne lemon juice. Cook for about 5 minutes to develop the spices’ flavors. Set aside to cool completely. Add the cooled onion mixture to the potato mixture along with 1/4 cup of the flour and stir until evenly combined.
- Shape the mixture into oblong balls about the size of large golf balls and place on a baking sheet. Place the remaining 1/2 cup flour in a shallow dish. Whisk the eggs in a separate shallow dish. And combine the plain and panko bread crumbs in a third shallow dish. To coat the croquettes, toss the potato balls, in flour, then dip in egg, and then roll in bread crumbs. Return the croquettes to the baking sheet and freeze for about 30 minutes before frying. This will help them hold their shape.
- Fill a medium sauce pot about halfway with vegetable or canola oil and bring up to 360 degrees F, with a deep-fry or candy thermometer. Once hot, fry the croquettes in batches until golden crispy all around, about 4 to 5 minutes. Drain well and transfer to a plate lined with paper towels to soak up any excess oil. Season lightly with salt while hot. Then transfer to a wire rack, set over a baking sheet to prevent from getting soggy. Continue frying until all the croquettes are fried. Serve the croquettes warm with the chutney on the side for dipping (recipe follows). Enjoy!
- To make the chutney, combine all of the ingredients into a blender and blend on high until smooth. Add a splash or two more water if needed to thin it out slightly, just a teaspoon or so at a time until desired consistency is reached. Cover with plastic wrap and chill until ready to use. It’ll keep in the fridge for up to 1 week.
