Paneer and Corn Croquettes

Paneer and corn croquettes are the perfect arm candy to your evening cup of joy. These little bites pack quite a punch of flavor! Served with some fresh salad, mint chutney and a sweet tamarind dip, these crispy little parcels will fill you up for hours and leave you wanting more. 

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When you are a hard core non-vegetarian, the thought of meatless days looms in the horizon like a scary dreary movie scene that you would rather not be a part of. I am a hardcore white meat kind of gal. I can live on chicken. I can eat chicken 3 times a day,7 days a week and not get bored. And fish…yes, I LOVE my fish, especially if its the coconut curry kind…and prawns…and the occasional red meat. The point i am trying to make is, I love non veg. Which is why the Meatless Mondays make me feel sad. As if it wasn’t enough that it was Monday(again!), now I am following a meatless monday practice!!?? Oh God…why did i choose to torture myself!!

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Anyways it was one such evening,..I was finally relaxing with a cup of coffee after a long and hard day of work. And I suddenly started craving for chicken pakoras. I can’t believe they are not on the blog yet..a mistake I will be rectifying soon. Promise..If I don’t, just holler where’s the dang chicken pakoras S…and I shall deliver!! So anyways there I was chatting with my mom in law and telling her about my gastronomic longings and sounding really tired and morose. The nice lady that she is, immediately invited me over to her place(a toughie since we live in different states!) and then proceeded to give me the inspiration behind this dish. 


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[bctt tweet=”relive childhood memories of bread rolls, with these delish Paneer & corn croquettes @Lapetitchef”]

As a child, these rolls, or croquettes were a fave of my hubby, the one of DaddyLongLegsP fame 😉 She said, I should just swap the chicken for potatoes, make a mash or bharta with some veggies, roll it in bread and enjoy!! Now i have had these bread rolls she was talking about, and they are pretty incredible. Crispy, crunchy on the outside with a spicy tangy potato and veggie mix in the centre. Served with julienned onions and lemon juice, these taste amazing. 

So, i finished my cup of coffee, gave myself a short pep talk, and decided screw the usual roti subji or pasta dinner. Tonight, I would make that sweet sweet man of mine extra happy by dishing out his childhood fave…in my own style. 

Let’s just say, that night the dinner was fun..baby D helped me roll a couple of croquettes, P made the salad..and I ..all I had to do was fry them up!! Easy 30 min work..and a scrumptious filling dinner was on the table. Win win again 🙂 

Make this for this Navratri, for Meatless Mondays or vegetarian nights..make this for guests or just to wow your family, make this coz its filling and so so versatile. But most of all make this, coz I am sure as you take a bite of this croquette, you will be remembering childhood memories of your own..and as we all know, nothing beats childhood faves.

Serving suggestions: You can serve these as it is with some fresh salad or onion juliennes, an assortment of dips. You can make these perfect for soirees by making these into tiny cocktail bites, or served in individual starter spoons with salad on top as garnish. I also like eating these wrapped in soft and “hot off the stove” tiny parathas,packed with the salad and with chutney and a cheese dip drizzled all over it.

Talk about an Explosion in your mouth!!! 

croquette collage

Xo,

5.0 from 1 reviews
Paneer and Corn Croquettes
 
Prep time
Cook time
Total time
 
Paneer and corn croquettes are the perfect arm candy to your evening cup of joy. Served with some fresh salad, mint chutney and a sweet tamarind dip, these crispy little parcels will fill you up for hours and leave you wanting more.
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 8
Ingredients
  • Paneer or Cottage cheese - 250 gms, crumbled.
  • Sweet Corn - 1 cup, boiled. and crushed in a mixer (There should be some texture, so do NOT make it into a paste, just grind for 30 secs till corn is crushed. NO WATER or anything to be added)
  • Potatoes - 4 large, boiled and mashed.
  • Cheese (any melting cheese) - 2 cubes or ½ cup
  • Onion 1 , chopped fine.
  • Green chillies - 3-4 ,chopped fine (deseed if you wish to)
  • Ginger, 1 inch , grated fine
  • Garlic, 3-4 cloves, finely chopped
  • Bread crumbs - 1 cup ( I make mine, but you can use store bought)
  • Coriander leaves- ½ cup, washed thoroughly and chopped fine
  • Mint leaf - ¼ cup, washed thoroughly and chopped fine.
  • Lemon Juice of 2
  • Seasonings needed:
  • Salt - as per taste.
  • Kashmiri red chillie powder - 2 tsp
  • Aamchoor or dry mango powder - 2 tsp
  • Chaat masala - 1 tsp
  • Jeera or roasted cumin powder - 1 tsp
  • Dhaniya or roasted coriander seed powder - ½ tsp
  • Fennel seeds - 2 tsp
  • Cumin seeds - 1 tsp
  • Black pepper- ½ tsp
  • Oilto deep fry
  • For the salad:
  • Mix of cucumber, carrot,onion, cilantro and lime juice... mix and keep aside.
  • Accompaniments:
  • Sweet tamarind dip
  • Mint Chutney
  • Small parathas/ pocket naans to wrap the croqettes in and make a meal of it
Instructions
  1. Start by boiling and mashing the potatoes.
  2. While that's happening, crumble the fresh paneer and crush the corn.
  3. To make the filling:
  4. Start by heating some oil in a wok, add the jeera or cumin seeds and let it splutter. Add the ginger, garlic and green chillies and saute for 30 secs, add the onions and saute well till translucent. Next add the crushed corn , all the seasonings and cook for 5 minutes till corn is cooked.
  5. Remove from heat.
  6. Add the paneer, the coriander and mint leaves and mash it all well together. Add the cheese and mix well. keep aside.
  7. For the coating:
  8. Mash the potatoes and bread crumbs with some salt and black pepper.
  9. Mix well and knead gently. Soon the mix will come together like a dough.
  10. Divide the dough into equal portions. Oil your palms and roll a portion of the mash on your palms.
  11. Flatten it into a circle by pressing it on your palms.
  12. Take a portion of the filling and place it in the centre. Gently fold the dough over the filling, seal the sides and roll gently between your palms till smooth. Set aside till you have rolled the remaining dough.
  13. When done, heat up enough oil to deep fry. When hot, add a couple of croquettes into the oil, reduce the flame to oil and fry gently till golden brown on all sides.
  14. Remove , drain on tissue and serve with accompaniments and a cup of hot masala chai or coffee.

5 thoughts

  1. Thank you so much for brining this dish to the fiesta! It’s so great that you had help to make them as well. I love all the bright colors and fresh flavors in this croquettes and dip. Hope you have a wonderful weekend! 😀

  2. This is so awesome Swayam! We eat something called Cutlets with potatoes and veggies that are similia – but never with paneer in it! I can’t wait to try these 🙂
    We used to go meatless on Thursday and I absolutely hated it! We usually ate the same thing every thursday, so thats probably why! But now I’m reintroducing it to my husband who is a hardcover carnivore! 😀 This will be making an appearance on the menu! 🙂

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