Crunchy Air Fried Indian Potato Croquettes
Ingredients
- 1 1/2 lbs baby starchy potatoes, peel if desired
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 garlic cloves minced
- 2 in grated ginger
- 2 tbl corn starch
- 1/2 cup each of defrosted peas & corn
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/4 tsp each of Garam masala, cumin powder, coriander powder, cayenne powder (to taste)
- salt/pepper (to taste)
Breading
- 3 tbl tapioca flour
- whole wheat bread crumbs as needed
Preparation
Steam potatoes on stovetop till fork tender (around 20-30 min). Then rice or mash to achieve a smooth consistency. A ricer helps peel the potatoes. Let cool.
On stovetop, drizzle pan with neutral oil on med, when hot add cumin & mustard seeds, when fragrant & the seeds start to pop, mix in ginger & garlic. Heat for 30 sec being careful not to burn garlic.
Add spices & herbs from stovetop to mash, along with potato starch, veggies, & remaining seasonings. Mix until evenly distributed. Mash should feel smooth. If wet add a bit of starch.
Form 1/4 cup patties, separate using wax /parchment paper. Place in fridge 1/2 hr or overnight.
For breading: mix tapioca powder with water till it forms a thin batter & spread out breadcrumbs on a plate. Dip patty into batter then dredge in bread crumbs, repeat process again, place on parchment paper. Repeat.
Mist patties with oil. On non stick pan over med heat pre cook patties 5min so breading gets toasted.
Air fryer at 400 F, then bake patties till crust gets golden & firm, about 10 min, flipping halfway through. Alternatively bake in preheated oven at 400 till golden.
Enjoy. Served with homemade cilantro chutney and sriracha mayo.
