Just adding cream cheese changes the flavor dramatically♡ There are many ingredients, but it's easy because you just mix them! Perfect for entertaining or parties♡The origin of this recipeI couldn't forget the incredibly delicious crab cakes I had in Cape Cod, so I tried to recreate a similar taste!

So very good

It is a delicious and appetising snack recipe that requires just 2-ingredients. Try this recipe today and I’m sure you will be making this over and over again!#deepfried #goldenapron

Dim er Devil is a pucca Calcutta delight. The city's chop-cutlet culture is legendary, and Dim er Devil or Egg Devil enjoys a glory spot among the mind boggling assortment of crumbed and fried goodies - fish fry, kabiraji cutlets, fish rolls and batter fried fish - the city offers.Calcutta owes its chop-cutlet legacy to the Raj Era. Back in the days of the Raj, local khansamas learnt the nuances of European cooking in the kitchens of the sahibs. Soon they were crumbing and frying thin escallops of meat, cooking with cheese and baking pies. And with that started the feted chop-cutlet tradition.Dim er Devil is something of a misnomer. It is not deviled eggs but a Bengali version of scotch eggs, a classic English dish, with in turn was inspired by the Mughlai Nargisi Kofta. But Bengali cuisine, especially Raj era cuisine, has quite a few such misnomers. Chop to a Bengali, for instance, is not a cut of meat, but crumbed and fried croquettes. And we make chops out of everything - meat, prawns, fish, potatoes, tomato, banana blossom et al. Dim'er devil is the richer cousin of chops. This eggs encased in a sweet and spicy minced goat meat wrap and are mini bombs packed with flavours.

I'm a fan of the light novel / anime series Danmachi (Is It Wrong To Try To Pick Up Girls In A Dungeon?) by Fujino Ōmori and here's my take on the Jyaga Maru Kun from the series, which is described as a spiced potato puff or croquette. Of course, none of this is official, just my idea of how it might be! 🇯🇵🥔

These potato croquettes are actually cheap.Only spent ¥803 (¥198 for danshaku potato + ¥80 for onion + ¥200 for ground beef + ¥40 for tempura flour + ¥276 for 2 bags of fresh breadcrumbs + ¥9 for each soup stock cube) = ¥38 for one croquette (not counting the oil and pepper) to satisfy a growing child.If you're using ground meat with lots of fat, it gets too oily when you stir-fry, making it difficult to form the croquettes. Wipe the oil if necessary.Steam it unpeeled + use soup stock cubes to make it more delicious.The key for a crispy coating is readymade tempura flour + fresh panko bread crumbs + cooking in high temperature. Recipe by Daikichi neko

You can also make bun kebabs with these all you require is bun, green chutney & onion rings #deepfried #Post2

Almost similar as samosa. Tasty.. I love the fillings :))

Modified and simplified from my mother-in-law's traditional Palestinian recipe.

A bar food in England and Scotland, these tasty filling eggs are great for breakfast, snacks or enjoying with a good beer.

It's my daughter's favourite so enjoy