#5pm#Post _7#Date--13/6/2019Cheese Stuffed Paneer Bhurji croquettes are Yummy, Mouth Melting Breakfast for 5pm in rainy season.

I wanted to come up with an easy recipe to enjoy plenty of these crispy croquettes.Step 3: if you are using milk only, it's 4 to 5 tablespoons. Make sure to test softness while adding to the mixture. Recipe by EnjoyKitchen

I came up with these croquettes when thinking of ways to eat mozzarella cheese. I love how the cheese melts when it's heated.You can either boil or steam the potatoes. If microwaving, peeling will be difficult once cooled, so work while it's hot. Be careful not to burn yourself.When forming balls, make sure the cheese doesn't come out. If it sticks out, it will melt and dissolve when deep-fried. Recipe by yaburie

Koftas are an essential dish for vegetarians! They are different from Japanese croquets and tasty too!Soak cashew nuts in water and chop finely. Add this to the kofta batter to give richness.If necessary, add some water to the batter because if the batter is too stiff, you might find it difficult to shape into balls. Instead of wheat flour, use chickpea flour for a more authentic taste. Recipe by Yupochi

I took my usual curry pilaf from curry left-overs one step further and created rice croquettes.Use the same pot that you used to cook the curry to stir-fry the rice to cut down on clean-up time. Recipe by Nagomi mama

I wanted to make non-fried croquettes. I tried adding cheese to my favorite buttered potatoes, and it became a satisfying recipe.These aren't fried, but they're still delicious! Recipe by Nyakun. (Yields 11 to 12 small croquette balls.)

I wanted to make some creamy croquettes stuffed with corn.Don't forget to use a heatproof container when heating the panko breadcrumbs. The plate will crack otherwise.The mixture is loose and difficult to shape, so it's easier to make small patties. Recipe by 1630412.

We harvested a ton of sweet potatoes, so I tried making some of them into croquettes instead of using regular potatoes. It turned out quite delicious and got rave reviews!-The almond slices will burn if the heat is too strong, so be careful.-You can enjoy the croquettes with 2 kinds of batter. FInd out which one you like best! For 4 servings (12 croquettes). Recipe by Ponie

My parents sent me a lot of potatoes, so I made potato croquettes imitating TANITA restaurant's baked kabocha squash croquettes recipe.(TANITA a company that makes body scales and other scales, is also famous for providing healthy lunch menus in office cafeterias.)＊ In Step 5, when you cut the cheese, be careful not to pull on the knife, otherwise it will cut right through through the plastic wrapper.＊ I am using a 1000W toaster oven., just as a reference point.＊ The cheese and the bacon add enough salty flavor. Recipe by Tamaco

This is my family's favorite croquette recipe and I've received compliments that they taste store-bought.You can freeze the croquettes at Step 7. Put the croquettes separately in the freezer first for about an hour. After the surface has dried, put in a freezer bag and freeze.Now you can have hot croquettes whenever you like.They still taste good even after they have cooled, so they're suitable for your lunch box too. Recipe by Mayuan. Yields 8 to 10 croquettes.

I used to love the butcher's style croquettes my mother made for me as a child. I recreated it from memory and turned it into a recipe.The potato filling is already cooked, so all you need to do is to deep fry the croquettes until the coating is crispy. Taste the filling at Step 6, and adjust the seasoning. For 12 croquettes. Recipe by Karin

It's been a long time since I cooked homemade croquettes!With a slight variation I was able to make it very creamy.The key is to boil the potato as a whole, and to check the firmness after adding fresh cream. Don't forget to taste to see how delicious it is! Recipe by juripin