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Bombay Potato Croquettes | Easy Bombay Potato Croquette Recipe
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
- 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.
- Add the tomatoes and cook for a further 15 minutes.
- 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
- 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.
- 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.
- In the same pan, add the remaining 2tbsp oil, onions, garlic, and ginger. Cook gently until soft but not browning.
- Add all the spices and fry for around 30 seconds or until the spices begin to darken.
- Add tomato puree and turn up the heat to slightly caramelize the onions and tomato puree, this should take around 3 minutes.
- Next, add 300ml of curry sauce base and cook slowly allowing it to reduce.
- 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.
- Spread onto an oven tray, crush some of the potatoes to help form them together, and cool in the fridge overnight.
- 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.
- Roll each portion into an oblong shape.
- Coat in flour, then egg, then breadcrumbs, using alternate hands to ensure you don’t crumb your fingers.
- 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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Douglas County announced ARPA funds for restaurant assistance
Douglas County is putting aside $700,000 to help local restaurants impacted by the pandemic. The assistance program comes from commissioner James Cavanaugh’s allocation of the federal American Rescue Plan Act — ARPA funds. It will be given on a first-come, first-served basis to restaurants. They must have made less than $1.25 million in revenue in either 2019 or 2020 and lost money due to COVID-19. Commissioner Cavanaugh called small businesses “the backbone” of the economy. “They employ more people, they pay more taxes, and they provide more services than really any other sector of the economy, and particularly the restaurant segment of the small business community has been hit hard by the COVID-19 pandemic because many of them simply had to close their doors for some period of time,” Cavanaugh said. Each restaurant will get a grant of up to $10,000. Restaurant owners can look at the qualifications through the online portal at lutz.us/rap, but applications can’t be submitted until Dec. 12.
DOUGLAS COUNTY, Neb. —
… Read More Douglas County is putting aside $700,000 to help local restaurants impacted by the pandemic.
The assistance program comes from commissioner James Cavanaugh’s allocation of the federal American Rescue Plan Act — ARPA funds.
It will be given on a first-come, first-served basis to restaurants.
They must have made less than $1.25 million in revenue in either 2019 or 2020 and lost money due to COVID-19.
Commissioner Cavanaugh called small businesses “the backbone” of the economy.
“They employ more people, they pay more taxes, and they provide more services than really any other sector of the economy, and particularly the restaurant segment of the small business community has been hit hard by the COVID-19 pandemic because many of them simply had to close their doors for some period of time,” Cavanaugh said.
Each restaurant will get a grant of up to $10,000.
Restaurant owners can look at the qualifications through the online portal at lutz.us/rap, but applications can’t be submitted until Dec. 12.
Inflation drives more Wisconsin college students to food pantries
A ribbon-cutting event for a former storage room marked a milestone for Milwaukee Area Technical College.
MATC converted the small space at its Walker’s Square campus into a food pantry that opened Tuesday. It’s the last of MATC’s five campuses to open a food pantry for students, all of which were launched within the last year.
The pantries couldn’t have come at a better time.
Soaring food costs have college students feeling the pinch. The need is especially great at Walker’s Square, which is on the near south side in the heart of Milwaukee’s Latino community. Many students at the campus are enrolled in the GED or English as a Second Language programs while working minimum wage jobs that don’t provide enough to cover rent, gas, groceries and other expenses.
Equan Burrows, MATC’s dean of student experience, said the college had previous iterations of food pantries, such as donated canned goods stocked in the corner of a room or breakfast bars slipped to hungry students.
But he said MATC’s partnership with Feeding America is more formalized and ensures the school’s long-term commitment to addressing food insecurity, a relatively widespread problem plaguing community colleges in which students don’t have the resources to feed themselves nutritiously, or even at all.
“This is groundbreaking,” Burrows said about the opening of pantries at every MATC campus. “And this is something we can sustain.”
The need for the food pantries at MATC is ‘higher than anticipated’
A survey conducted by Temple University’s Hope Center for College, Community and Justice illustrates the immense need for food pantries at MATC. Half of the school’s nearly 2,700 survey respondents reported experiencing food insecurity in the previous 30 days. That’s higher than the 39% of two-year students facing food issues nationally.
MATC opened the first food pantry at its downtown campus in November 2021. What started as a 500-pound weekly food order has grown to a 1,400 pound order — and that’s without accounting for the addition of the Walker’s Square campus.
At the downtown campus pantry alone, more than 1,200 visits have happened so far this semester, said Haley Weber, whose job as MATC’s coordinator of student services is to remove barriers students face to earning their degrees. In addition to non-perishable items for pickup, the main campus also offers about 200 hot meals per week made by culinary programs students using leftover food that would otherwise have gone to waste.
“The need has been even higher than anticipated,” she said. “Some students come every single day for lunch.”
The cost to the college is minimal, maybe $600 a month, Weber said. If Feeding America has a week in which donations are low, MATC buys food from the nonprofit at a reduced price.
The benefits of campus pantries are vast. Food insecurity is fundamentally a retention issue. Students without enough to eat are unlikely to be able to stay in school.
Among MATC’s pantry shoppers was Ivonne Ruiz, a full-time student in the English as a Second Language program. With food prices so high, she said she limits what she buys to the bare essentials. The campus pantry helps supplement her groceries.
Another shopper who visited a MATC pantry at least once a week was a mom who said she didn’t receive enough food stamps to feed herself and her three children.
Colleges and universities across Wisconsin seeing similar trends
Colleges across Wisconsin are hearing similar stories at their pantries: more visits and more students, which all of the schools attributed primarily to higher grocery prices.
At Madison Area Technical College, 464 student visits took place in the first three months of the fall 2021 semester, said student health educator Denise Holin. The same time period this fall brought 613 visits.
More than 1,000 Waukesha County Technical College students picked up bags from the school food pantry in 2019, said Stephanie McWilliams, the assistant director of student life. Since August, the school opened a second pantry location and has already handed out nearly 600 bags.
While food insecurity hits Black, first-generation and two-year college students are the hardest, four-year schools are also seeing stronger demand.
At the University of Wisconsin-Milwaukee, basic needs coordinator Allie Dorshorst said the spring 2022 semester brought about 100 students to the pantry per week. This fall, UWM is seeing an average of 230 students weekly. Inflation was a factor in the uptick, though she also said the school expanded its hours.
UW-Green Bay recorded roughly 150 visits per month before the pandemic, said Stacie Christian, the assistant vice chancellor of inclusive excellence. That increased to about 250 visits last spring and the pantry this fall is approaching an average of 400 monthly visits.
Contact Kelly Meyerhofer at [email protected]. Follow her on Twitter at @KellyMeyerhofer.