Beetroot cheese croquettes

Name: Beetroot cheese croquettes
Yield: 8-10 croquettes
Cuisine: Indian
Ingredients: For croquettes:; 1 small beetroot(peeled and grated); 1/4 cup mozarella cheese(grated); 1/2 cup cottage cheese(grated); Handful chopped coriander leaves; pinch pepper powder; to taste salt; For slurry:; 1 tbsp all purpose flour; 2 tbsp water; pinch salt; 1 cup bread crumbs

Varuna Jindal @cook_15798779

.A simple filling of beetroot and mozzarella cheese with cottage cheese, bathe in All-purpose flour slurry, crumbed and snap fried~results in divine creaminess on the tongue! #picnicrecipes

Varuna Jindal @cook_15798779

.A simple filling of beetroot and mozzarella cheese with cottage cheese, bathe in All-purpose flour slurry, crumbed and snap fried~results in divine creaminess on the tongue! #picnicrecipes

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Ingredients

8-10 croquettes

For croquettes:
1small beetroot(peeled and grated)
1/4 cupmozarella cheese(grated)
1/2 cupcottage cheese(grated)
Handfulchopped coriander leaves
pinchpepper powder
to tastesalt
Forslurry:
1 tbspall purpose flour
2 tbspwater
pinchsalt
1 cupbread crumbs

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Steps

1

Combine all the ingredients of the croquettes and make equal sized balls.
2

In a bowl mix all purpose flour and water and salt to make a slurry of thin consistency.
3

Heat oil in a wok.
4

Dip each ball in the slurry and coat with bread crumbs, one at a time.
5

Deep fry the balls and serve hot.