Punjab x France
Hara bhara croquettes with mint beurre blanc
The party kebab, crumbed and dressed for a gala. The mint butter sauce is doing all the dancing.
55 minTime
13 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original467kcalsame
13 gproteinsame
6 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Blanch the spinach 1 minute, plunge into iced water and squeeze very dry, then chop. Boil the peas 3 minutes and mash coarsely.
- 2Mix the potato, spinach, peas, paneer, ginger, chilli, garam masala, chaat masala, cornflour and salt. Shape into 12 small logs and chill 15 minutes.
- 3Whisk the maida with 50 ml water to a smooth slurry. Dip each log, then roll in breadcrumbs.
- 4Heat the oil in a frying pan on medium heat and shallow fry the croquettes for 6 minutes, turning.
- 5Boil the shallots, vinegar and remaining water in a small pan on medium heat for 4 minutes until about 1 tbsp remains. On the lowest heat whisk in the cold butter a cube at a time, then the mint and a pinch of salt.
Serve it like this
Pool the mint beurre blanc on a warm plate, stand three croquettes in it at an angle, and top with a few shredded mint leaves and a pinch of chaat masala.