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Spiced Indian Potato Croquettes with Mint and Coriander Chutney

Crunchy vegetarian potato cylinders spiced with cumin and mustard seeds, served with a fresh herb and yoghurt dipping sauce.

VegetarianIndianAppetiserPotatoesDeep-Fried
Estimated Nutrition
Calories
463.1
kcal / serving
1852.4 kcal total
Carbs
44.7g
per serving
178.6 g total
Fat
25.6g
per serving
102.2 g total
Protein
13.7g
per serving
54.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
3
unit
Egg
free-range, lightly beaten
200
g
Natural Yoghurt
Fruits
1
unit
Lime
juice only
GrainsCereals
75
g
Plain Flour
110
g
Breadcrumbs
dried
NutsSeeds
1
tsp
Cumin Seeds
0.5
tsp
Mustard Seeds
2
clove
Garlic
crushed
3
tbsp
Coriander
leaves picked and roughly chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
1
tbsp
Sesame Seeds
1
tbsp
Black Onion Seeds
5
tbsp
Coriander
leaves only
5
tbsp
Mint
leaves only
2
clove
Garlic
crushed for chutney
OilsFats
1
unit
Vegetable Oil
for deep-frying
15
ml
Vegetable Oil
plus 1 tablespoon for frying
15
ml
Vegetable Oil
for chutney
Vegetables
1
unit
Onion
small, finely chopped
5
cm
Ginger
peeled and finely grated
1
unit
Green Chilli
long, finely chopped
500
g
Mashed Potato
cold

Method

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