Bombay Potato Croquettes | Easy Bombay Potato Croquette Recipe

bombaypotatocroquettesrecipe

Daniel Harding

Fusion cooking creations can be hit or miss. But this recipe manages to marry a Spanish and Indian classic that results in a crunchy, unique tasting dish that works perfectly.

Our Bombay potato center is flavored with a rich, aromatic curry sauce that’s packed full of tasty aromatics. Giving these little mouth fulls a good old spicy punch. Rolled in egg and panko breadcrumbs, they are then fried or baked for a crunchtastic coating and floral potato center.

Trust us – if you’re into Bombay potatoes, you have to give these a go.

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Makes:

16

Prep Time:

0

hours

15

min

Cook Time:

1

hour

40

min

Total Time:

1

hour

55

min

For the curry base

25 g

ginger, peeled and roughly chopped

2


onions, roughly chopped

1/2 tsp.

ground coriander

2


plum tomatoes, roughly chopped

For the Bombay potatoes

800 g

waxy potatoes, peeled and cut into 3 cm pieces

3


cloves garlic, finely chopped

2 cm piece of ginger, peeled and finely chopped

1/2 tsp.

ground coriander

1


tomatoes, roughly chopped

handful chopped coriander, roughly chopped

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For the curry sauce base

  1. Heat the water in a large saucepan. Add all the ingredients apart from the tomatoes, cover with a lid and simmer for 45 minutes or until the onions become very soft.
  2. Add the tomatoes and cook for a further 15 minutes.
  3. Remove from the heat and blend to a smooth consistency using a blender. This is now your simple curry base. You will have more than you need but it can be frozen for future recipes.

For the Bombay croquettes

  1. In a large pan of boiling water, add your potatoes and turmeric. Simmer for approx 20 minutes or until just tender but not falling apart. Drain and allow to cool.
  2. In a heavy-based frying pan heat 4tbsp oil over medium heat. Add your cooked potatoes and fry until starting to brown. Remove from pan and set aside.
  3. In the same pan, add the remaining 2tbsp oil, onions, garlic, and ginger. Cook gently until soft but not browning.
  4. Add all the spices and fry for around 30 seconds or until the spices begin to darken.
  5. Add tomato puree and turn up the heat to slightly caramelize the onions and tomato puree, this should take around 3 minutes.
  6. Next, add 300ml of curry sauce base and cook slowly allowing it to reduce.
  7. Add the reserved potatoes, along with chopped tomatoes, and cook on low for 5min, until the potatoes are heated through. Finish with a handful of coriander.
  8. Spread onto an oven tray, crush some of the potatoes to help form them together, and cool in the fridge overnight.
  9. Set up your crumbling station as followed. A bowl with 3 beaten eggs, a bowl of flour and a bowl of breadcrumbs. Remove the tray from the fridge and divide into 16 portions.
  10. Roll each portion into an oblong shape.
  11. Coat in flour, then egg, then breadcrumbs, using alternate hands to ensure you don’t crumb your fingers.
  12. Heat your oil to 170°C. Working in batches to not overcrowd your fryer, cook for 4mins, then remove and raise the temperature to 190ºC and cook again for 1min or use crispy and golden. Serve & enjoy!

Want to cook our bad boy croquettes in the oven? Cook in the oven at 180°c for 25mins and then 200ºC for 6mins until crisp.

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