Crunchy Air Fried Indian Potato Croquettes
Ingredients
- 1 1/2 lbs baby starchy potatoes
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 garlic cloves minced
- 2 inches grated ginger
- 2 tbsp corn starch
- 1/2 cup defrosted peas
- 1/2 cup defrosted corn
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/4 tsp Garam masala
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp cayenne powder (to taste)
- salt and pepper to taste
Breading
- 3 tbsp tapioca flour
- whole wheat bread crumbs as needed
Preparation
Steam potatoes on stovetop in a steamer till fork tender (around 20-30 min). Then put through a ricer or mash to achieve a smooth consistency. If you have a ricer it will peel the potatoes. Let cool.
On stovetop, drizzle pan with neutral oil on med heat, when hot add cumin and mustard seeds, when fragrant and the seeds start to pop, mix in ginger and garlic. Heat for 30 sec being careful not to burn garlic.
Add spices and herbs from stovetop to potato mash, along with potato starch, veggies, and remaining seasonings. Mix until evenly distributed. Mash should feel smooth. If wet add a bit of starch.
Form mash into 1/4 cup patties, separate using wax or parchment paper. Place in fridge to firm up at least 1/2 hr or till the next day.
For breading: mix tapioca powder with water till it forms a thin batter and 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 5 min so breading gets toasted (in batches if needed).
Next preheat air fryer at 400 F, then bake patties till crust gets golden and 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.
