Broccoli Beet Crispy Fingers (Croquettes) - Video Recipe

Broccoli Beet Crispy Fingers or Croquettes are vegan snacks and can also be made gluten-free. A great way to sneak up the vegetables in your child?s diet.

Recipe Source Link:https://www.mygingergarlickitchen.com/broccoli-beet-crispy-fingers-broccoli-beet-croquettes-video-recipe/

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RECIPE INGREDIENTS

» For Broccoli Beet Crispy Fingers (Croquettes)

• Potatoes peeled, boiled and mashed - 1.5 cups
• Broccoli blanched and chopped - 1.5 cups
• Beetroot, puree - 2 tbsp
• Cumin seeds - 1 tbsp
• Dried mango powder/Amchoor Powder - 1 tbsp
• Garam masala powder - 1 tsp
• Chaat masala - 1 tsp
• Salt to taste
• Green chilis, chopped - 2 tbsp or as per taste
• Ginger-garlic paste - 1 tbsp
• Breadcrumbs - 3/4 cup (use gluten-free breadcrumbs to make them gluten-free)

» For the crust

• Breadcrumbs - ¼ cup (use gluten-free breadcrumbs to make them gluten-free)
• Sesame seeds - ¼ cup
• Olive oil for drizzle

RECIPE INSTRUCTIONS

» Making Broccoli Beet Crispy Fingers (Croquettes) //

1. Preheat oven at 175°C/250°F. In a mixing bowl add the broccoli, mashed potatoes, beet puree, cumin seeds, amchur powder, garam masala powder, salt, green chilis and breadcrumbs.
2. Mix everything well.
3. Divide the mixture into 18-20 equal balls and roll each one into a short sausage shape.
4. Put the breadcrumbs and sesame seeds in a bowl and mix well.
5. Roll the croquettes in the mixture of breadcrumbs and sesame seeds.
6. Place them on a parchment-lined a baking tray and drizzle/ spray generously with olive oil.
7. Bake in the oven about 20-22 minutes, or until golden.
8. Serve with any of your favourtie dip.

RECIPE NOTES

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