Mince & Potato Croquettes

  • 19 May - 25 May, 2018
  • Mag The Weekly
  • Cookery


· 500g white potatoes, boiled and mashed (while still warm for best results)

· Salt to taste

· Chilli powder to taste

· Juice of a lemon

· 1tbsp chopped coriander

· 1 egg, beaten with 1tsp water

· 1tbsp besan

· 1 cup breadcrumbs

For mince

· 1kg meat, minced

· ½ kg onions, chopped finely

· 1tbsp zeera, grinded

· 1tsp garam masala

· 1tsp turmeric powder

· 1 bunch of fresh coriander, chopped

· Juice of a lemon

· 1tsp garlic paste

· 1tsp ginger paste

· Salt to taste

· 2-3 green chillies, chopped

· 1tbsp butter


Place mince in a deep pan and add in ginger, garlic, chillies, salt, spices (except garam masala), half of the coriander and half of the lemon juice. Dry the mince completely on medium heat while stirring constantly to avoid forming lumps. While the mince is still hot, add chopped onions gradually and mix it in on low heat. You can add a touch of turmeric to change the colour. Do not over-cook or the onions they will release water and your mixture will become soggy. Just stir the mixture around for about three minutes and switch off the flame. Add butter, remaining coriander, garam masala and the remaining lemon juice. To the mashed potatoes, add about a cup of mince, some lemon, a bit of salt, chilli powder and some chopped coriander. Shape the mixture into cylindrical logs, refrigerate for a few hours until firm then sprinkle them with a bit of besan. Dip in egg, coat with breadcrumbs and fry until golden. Blot well and serve hot with a dip of your choice.