Curried Parsnip & Paneer Croquettes

This Indian inspired recipe makes a great dinner party dish. The parsnips are boiled, grated and mixed with grated paneer/tofu and spices. They are turned into croquettes and fried until crispy then served with spicy yoghurt or chutney.

Substitute:

  • No parsnips? Use potatoes or carrots instead. 
  • No garam masala? Try curry powder instead. 
  • No ginger paste? Use fresh ginger instead. 
  • No paneer? Try halloumi cheese or hard tofu instead. 
  • No mango chutney? Use chilli chutney, yoghurt or dip of choice.

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Servings: 2

Ingredients:

250 g Parsnips

180 g Potatoes

110 g Paneer (finely grated )

1 tsp Ground turmeric

1 tsp Garam masala

2 tsp Ginger paste

2 tbsp Coriander (chopped )

3 tsp Corn flour

Salt

Vegetable oil (for cooking )

For serving:

Mango chutney

Coriander leaves

Recipe:

  1. Boil the whole parsnips and potatoes until tender, about 20 minutes.
  2. Drain and grate the parsnips and potatoes.
  3. Place the grated parsnips and potatoes in a large mixing bowl. Add the grated paneer, turmeric, garam masala, ginger paste, chopped coriander, cornflour and a generous pinch of salt.
  4. Knead lightly to a dough-like consistency.
  5. Heat about 200 ml of vegetable oil in a wok or frying pan. Divide the parsnip dough into equal portions of croquettes. 
  6. Fry the croquettes for about 3-4 minutes, until crispy golden brown.
  7. Spread the mango chutney on your serving plate, add fresh coriander leaves and top with the warm croquettes.
  8. Enjoy!
Croquettes on a plate

How to store

Store in an airtight container, in the fridge for up to 3 days or in the freezer for 1 month. 

Leftovers

The parsnip croquettes are great served as a side or canapes. They will work well along any curry, stew or salad recipes.