This crispy on the outside and soft on the inside Potato and Mushroom-Corn Pattice is a yummy treat for your kids. Don’t forget to add Kissan Fresh Tomato Ketchup and some cheese to make this dish a complete delight.
Prep Time
 |
| 30 mins |
Cook Time
 |
| 20 min |
Rating
Ingredients
- Potatoes: 2
- Mozzarella cheese: 50gm
- Mushroom: ¼ cup
- Finely chopped coriander leaves: ½ cup
- Salt to taste
- Black pepper powder: 1 teaspoon
- Finely chopped green chilli: 2
- Italian herbs: 1 teaspoon
- Corn flour: ¼ cup
- All purpose flour/maida: 3 tablespoons
- Milk: ¼ cup
- Bread crumbs: 60g (2 - 3 slices of bread)
- Kissan Fresh Tomato Ketchup: 3 tablespoons
- Oil for frying
Method of Preparation
- Peel and cube the potatoes. Use frozen corn and microwave to cook it. You can choose your method to cook, but make sure it does not retain any water.
- Boil water, add the cubed potato, salt and cook until soft. Do not overcook. Otherwise it will retain water.
- Transfer to mixing bowl and mash it well.
- Add chopped mushroom, Kissan Fresh Tomato Ketchup, coriander leaves, green chilli, pepper powder, Italian herbs, cheese, required salt and mix well.
- Divide into 12 equal size balls, shape into cylinders or any desired shapes.
- Mix maida in milk to make a batter, thick enough to coat. Keep corn flour and bread crumbs ready in separate bowls/tray. Coat each rolled croquette in corn flour first.
- Dip it in maida. Roll it in bread crumbs. Use both hands, to handle wet and dry ingredients separately for less mess.
- Repeat to finish all. Heat the oil and drop in a few at a time. Cook until golden.
- Turn once or twice for even browning. Drain over paper towel.
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