These Cottage Cheese Croquettes are loaded with vegetables and paneer and stuffed with two kinds of cheese. Crispy on the outside, soft on the inside and sure to please anyone and everyone.
What Are Croquettes?
Croquettes are a versatile little morsel. You can fill them with paneer, potatoes, veggies, really anything your heart desires. The only rule is they must be coated in breadcrumbs and they must be fried. My version today features paneer(Cottage cheese) and gooey white cheese sauce wrapped up in mashed vegetables and crispy on the outside. Let’s get frying!
Best Finger Food-
If you’re on the search for a crispy and crunchy appetizer then look no more! These paneer-stuffed croquettes are easy to make and are always a crowd pleaser! This recipe is so delicious that it can be served either as an appetizer or can be enjoyed with your evening snack tea.
As the Matter of fact, Cottage cheese or Paneer croquettes can be deep-fried or pan-cooked. Pan-cooked croquettes take longer to cook compared to deep-fried ones. I have tried both methods and they turn out great – crispy on the outside, soft and tender on the inside. Moreover, these croquettes can be air fried too and the result is amazing. So no guilt while eating just enjoy!
Lastly, I would like to share a few more recipes from my blog like
Cottage Cheese CroquettesCourse: SidesCuisine: continentalDifficulty: Easy
Paneer croquettes are loaded with vegetables and paneer and stuffed with cheese. Crispy on the outside, soft on the inside.
1 cup boiled mixed vegetable
1 cup mashed paneer ‘ cottage cheese
2 Tbsp chopped green coriander
2 green chillies chopped
1 small onion chopped
2 Tbsp dry bread crumbs
2 tsp Mexican seasoning
- WHITE SAUCE
21/2 tbsp all-purpose flour (maida)
2 Tbsp butter
1 cup milk
1/2 cup grated cheese (I prefer parmesan you can use any of your choices)
salt and pepper to taste
- FOR COATING
2 tbsp white sauce
3/4 cup dry bread crumbs
- Cut all vegetables(corn, peas, cauliflower, carrot, mushroom etc.) of your choice finely and boil them till become tender drain water and keep aside.
- To prepare white sauce, heat butter in a heavy-bottomed pan, and add flour. stir continuously on medium heat, until flour turns light brown. Remove from heat and gradually add milk, stirring continuously so as not to form lumps. if lumps do appear, press them against the sides of the utensil to dissolve them. Take out 3 Tbsp of white sauce from it and keep it aside.
- Put the saucepan back on the fire and cook till the white sauce turn very thick and start leaving the sides of the pan. Add salt, pepper and cheese. Remove from heat
- Now add boiled vegetables, paneer, green chillies, coriander, onion and 2 Tbsp bread crumbs, mix well, and refrigerate the mixture for a while so that it becomes easier to handle the mixture.
- Shape the mixture into 12 rolls.
- Dip each roll in the remaining white sauce and coat well with bread crumbs.
- Deep fry the croquettes on medium heat till golden brown.
- Serve hot with tomato ketchup or with green dip.
For Green Dip
- 1 avocado
- 1 cup packed parsley and cilantro leaves (combined)
- 1 jalapeno, ribs and seeds removed
- 2 cloves garlic
- juice of one lime
- 1/2 cup water
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 cup pistachios
How to go about-
- Pulse all ingredients – except pistachios – in a food processor until incorporated
- Add pistachios and pulse until mostly smooth (depending on what consistency you want).
- Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.