Posted on

16 October 2012

by

Anjana Chaturvedi

Ingredients

Corn kernels - 1 cup

Boiled rice - 1 cup *

Fine vermicilli - 1/2 cup **

Refined flour - 2 tbls

Butter - 1 tbls

Milk - 3/4 cup

Black pepper - 1/2 tsp

Oregano-1/2 t.s

Salt - 1/2 tsp

Nutmeg - a pinch

Bread Crumbs - 1 tbls***

Fresh Coriander - 3 tbls

Fresh Red Chilli - 2

Oil - to fry

*You may substitute boiled rice with boiled and grated potatoes.

**You may substitute vermicelli with semolina, to roll the croquettes.if the mixture is too dry ,then dip in thin cornflour slury before rolling in vermicilli.

***You may substitute bread crumbs with 1 tblsp of semolina.

Preparation

1

Pressure cook corn for 2 whistles or microwave on High setting for 2 minutes, drain the water and crush coarsly in the mixer with out adding any water.
2

Heat butter in a pan ,add flour and saute till a buttery aroma starts coming.
3

Now add warm milk in it and stir to mix well.
4

Add the cushed corn to it and switch off the stove.
5

Add boiled rice, bread crumbs, chopped red chillies (or green chillies), fresh coriander and all the spices and mix well.
6

Spread crushed vermicilli in a plate.
7

Grease your hands and take a small portion from the mixture and shape into cylinder or any shape of your choice.
8

Now roll the croquettes into the vermicilli.
9

Heat oil in a pan and deep fry croquettes on medium heat.
10

Drain on a tissue paper and serve hot.