Ingredients

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3 large potatoes, boiled and mashed
1/2 cup grated processed cheese or paneer
1 tsp. Ginger grated
1 tsp. Garlic grated
5-6 mint leaves finely chopped
1 tsp. Coriander finely chopped
1 tbsp. Cornflour
salt to taste
1/2 tsp. Black pepper powder
oil to deepfry
cornflour to dust

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Method :

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1. Take potatoes in a large plate.
2. Add all ingredients, and knead into a soft dough.
3. Divide into 8-10 portions, shape into oblong croquettes.
4. Place in refrigerator for 10-15 minutes.
5. Heat oil in a deep frying pan.
6. Roll each croquette in cornflour and dust away extra flour.
7. Let into hot oil, and fry on medium flame.
8. When evenly golden, remove and drain excess oil on thick kitchen paper.
9. Serve hot with ketchup or tamarind and green hot chutneys.

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Making time: 30 minutes
Makes: 8-10 croquettes
Shelflife: Best fresh after frying.
Dough may be refrigerated 4-5 hours ahead.