Go Back

Potato and Pea Samosa Croquettes

Potato and Pea Samosa Croquettes are a great way to turn that classic Indian starter into an even easier, but equally delicious treat!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

Croquettes:

  • 3 large Russet potatoes peeled and diced
  • 3 tablespoons unsalted butter
  • ½ cup milk
  • 1 teaspoon 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 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.
Author: The Candid Appetite