Leftover Croquettes
By Sid • Jul 17th, 2008 • Category: Cooking For Kids, Fusion Food, Leftover Ideas, Snacks, Vegetarian Food |
We had a dinner guest last evening and like all such occasions, there were a few left overs. Rather than leave the stuff in the fridge till it starts evolving into a different life form, I thought I’d use some of it for breakfast.
Boiled and mashed some potatoes, added a dash of mustard, paprika and salt, tossed in the leftover crisps (chips whatever), peanuts and rice along with a splash of milk. Mixed it all thoroughly and shape them. After brushing each side with a little oil, I left them in a non-stick pan on a very low flame, till each side was wonderfully crisp. Serve with tomato ketchup or use to stuff a sandwich. Should go well accompanying any grilled/fried meat too. Alternative flavorings could include fresh chopped coriander and jalapenos. |
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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That’s a wonderful way of using left overs, I must say. Left over bhujjia or chips may be used to stuff parathas as well. Just add some finely chopped onions, coriander leaves and green chillies, a little sprinkling of salt is a must. Stuff , roll out and fry until crisp.
Really cool way of cooking …. shud give u the crown ” Left over King SID”
Well, I want you and your Mum to come cook for me. I am so envious of your natural ability to add spices to your food. If I ever add spice - we’re talking chilli here - I am SO tentative that I might not have bothered. Herbs I can cope with. Vinny, how soon can you book a flight??
@indian recipes: thank you! i’m puzzled over why your comments are not being published automatically. could you try using the same name, url and email address in your comments and see if that works please?
@toni: good to see you back. i do hope you’re feeling better. mum is all set to wrap up her restaurant venture - proving to be more trouble that it was worth. now that she’s free perhaps some travelling is in order?
This is a genius idea! I will use this recipe idea, plus I love potatoes so it is a win win situation, plus adding rice yummy! I can’t wait to have leftovers
Hey Erin: Glad you like it! Do send us a shot of how your version looks.
Hi, I wanted to know if you have a recipe for garbanzo croquettes. They serve it at the Bombay Palace in Washington DC. They are outstanding
Thanks
Ofelia
@Ofelia: Sure! Garbanzo Beans or Chick Peas will make delicious croquettes. However, since they need to be soaked overnight (typically) and then boiled, they contain a fair amount of water. You’ll need to drain them well, mash them roughly and mix with some mashed potatoes. The aim is to get a mixture that we can work with.
When the basic mixture is done, add a dash of mashed garlic, ginger, paprika, turmeric, salt, cumin seed powder (or lightly toast cumin seed and mash it), coriander powder and some fresh coriander leaves. You could also add finely chopped green chilli peppers if you wish.
We have a decision point here - either we can keep it pure vegetarian or we can introduce some egg. If we wish to keep it pure vegetarian, we’ll shape the mixture into croquettes and shallow fry in hot oil in a non stick pan. If we’re ok with non-vegetarian, we’ll shape the mixture into croquettes, dip in beaten egg, then in breadcrumbs and then shallow fry in a non-stick pan. Comes out crisper with the egg-breadcrumb coating.
Another thing you could think of is to shape the mixture into fingers, dip in egg and breadcrumbs, freeze, and repeat the egg-breadcrumb-freeze process a few times and then freeze again. These can then be deep fried from frozen whenever you like.
Hi Sid, thank you so very much for your reply. We are fanatics of Indian food and I have many Indian cook books but none have the chick peas croquettes. I am going to try it and report on the outcome!! I think I will try canned chick peas as well as that system of the egg-breadcrumb freeze. Thank you very much.
Ofelia
P.S. By the way, I am Cuban and inherited lots of old, original wonderful Cuban recipes. If you ever need one, let me know, maybe I have it.
O.
@Ofelia: No problem at all - we’ll look forward to learning how they turn out. Yes, canned chickpeas will work quite well i think. Thank you for your offer of the recipes - I’ll be sure to take you up on that!
Dear Sir
While reading about the chick peas crocket,veg style, i am worried will this falls off whenwe deep fry, for those non veg they add eggs and it will stuck nicely, but can you suggest us , just incase the dough fallls of while frying.
thanks
Lata
Dear Lata:
These croquettes use potatoes. If you’re worried about the croquettes falling apart on deep frying, I suggest adding mashed potatoes to the basic chick pea mixture you’re using for binding. Do ensure the potatoes aren’t too moist - when you’re boiling them, boil them with the skin on, or steam or bake them. This will ensure the potato mixture is nice and stiff and you only have to add a little potato to your chick pea mixture.
I hope this helps!
Sid
@Lata: Also, if they’re available, look for potatoes that cook to a waxy texture - they will hold the shape and bind better.