Malaysian Potato Croquettes

Indulge in the universal allure of potatoes, a beloved staple found in kitchens worldwide. From the bustling streets to gourmet eateries, potatoes take center stage in diverse culinary creations. In my own home, they reign as a cherished favorite, whether added into comforting curries or delightful side dishes. Yet, what truly captivates the senses is the enchanting allure of Malaysian Potato Croquettes, a recipe close to my heart.

Why Malaysian, you may wonder? It's a nod to the fusion of flavors and traditions that define Malaysian cuisine. These delectable croquettes, lovingly shaped and fried to perfection, hold a special place in my Malaysian kitchen. The recipe embraces versatility, allowing you to craft them into any shape you desire, each bite bursting with savory goodness.

While not exclusively vegetarian, a simple dip in a corn flour and water mixture, instead of into egg, these croquettes maintain their integrity during frying. Once golden and crispy, they beckon to be enjoyed immediately, their irresistible appeal enhanced by a refreshing mint chutney.

 

Whether savored as a snack, paired with rice, or served as an appetizer at gatherings, Malaysian Potato Croquettes promise a culinary experience like no other.

 

Prepare to delight in their savory charm and elevate your dining occasions with their irresistible allure.

 

Ingredients:

For Potato Balls:

3 medium potatoes (about 400g), simmered, peeled, and mashed

1 large onion (about 120g), finely chopped

1 teaspoon turmeric powder

1 tablespoon chili flakes

2 stalks coriander leaves, chopped

1 egg, beaten

1/2 cup bread crumbs

Salt, to taste

Oil, for frying

 

For Mint Chutney:

70g (about 2 cups) mint leaves

2 stalks coriander leaves

1/2 inch ginger

4 green chilies

1 cup yogurt

Salt, to taste

 

Method:

For Potato Balls:

In a mixing bowl, combine the mashed potatoes, chopped onion, turmeric powder, chili flakes, and chopped coriander leaves.

Season with salt according to taste and mix until well combined.

Shape the potato mixture into small rolls or balls, ensuring they hold their shape.

Dip each roll into the beaten egg, then coat thoroughly with bread crumbs, pressing gently to adhere.

Heat oil in a deep frying pan over medium heat.

Once hot, carefully fry the potato rolls until golden brown and crispy.

Remove the croquettes from the oil and drain on paper towels to remove excess oil.

 

For Mint Chutney:

In a blender or food processor, combine the mint leaves, coriander leaves, ginger, green chilies, yogurt, and salt.

Blend until smooth and well combined, adjusting sugar and salt to taste if needed.

Transfer the mint sauce to a serving bowl.

To Serve:

Arrange the freshly fried potato croquettes on a serving platter.

Serve alongside the prepared mint chutney for dipping.