BABY CORN CROQUETTES

BABY CORN CROQUETTES  - TENDER BABY CORN WRAPPED IN SPICY COTTAGE CHEESE AND POTATO COVERING WITH A CRISP COATING OF BREAD CRUMBS....

Ingredients :

Baby corn - 8 nos

Cottage cheese - 1 cup (mashed)

Boiled potatoes - 1/4 cup (mashed)

Peanut butter - 4 Tsp

Chili flakes - 1/4 Tsp

Green chili paste - 1/4 Tsp

Coriander leaves - 2 Tsp (chopped)

Ginger - 1 Tsp (finely grated)

Salt - according to taste

All purpose flour - 2 Tbsp

Bread crumbs - 4 Tbsp

Oil - for deep frying

Method :

Boil the baby corns and slit them length wise, ensure that they do not separate from the head.

Fill the peanut butter in the baby corn slits.

Mix the mashed cottage cheese, mashed boiled potatoes, chili flakes, green chili paste, salt, grated ginger  and flour together to form a smooth mixture.

Wrap this mixture over the filled baby corns. Cover all sides and ends to form a cylinder shape.

Coat these cylinders with the bread crumb.

Heat the oil in a wok or frying pan and deep fry them golden.

Serve hot.

Goes well with sweet chili sauce or garlic chili sauce.