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:
- Boil the whole parsnips and potatoes until tender, about 20 minutes.
- Drain and grate the parsnips and potatoes.
- 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.
- Knead lightly to a dough-like consistency.
- Heat about 200 ml of vegetable oil in a wok or frying pan. Divide the parsnip dough into equal portions of croquettes.
- Fry the croquettes for about 3-4 minutes, until crispy golden brown.
- Spread the mango chutney on your serving plate, add fresh coriander leaves and top with the warm croquettes.
- Enjoy!
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.
