Filling and warming, these lightly spiced croquettes make an ideal side dish for a fusion Indian themed meal, or as a light lunch topped with sautéed spinach or a salad of leafy greens.
Once mixed the croquettes can be held in the fridge until ready to cook.
⅔ cup Chickpea Flour
½ teaspoon Salt
½ teaspoon Cumin Seeds
¼ teaspoon Onion Powder
¼ teaspoon Garlic Powder
¼ teaspoon Curry Powder, your choice of heat
2 cups cold Mashed Potato
¼ cup Parsley or Cilantro, finely chopped
1 tablespoon Coconut Oil
In a large dry skillet combine the chickpea flour, salt, cumin seeds, onion powder, garlic powder, and curry powder.
Heat over medium heat, stirring frequently until golden and toasty looking, and aromatic, 7 to 8 minutes. Remove from heat and transfer to a large bowl. Keep the skillet handy.
Add the mashed potato and parsley to the bowl. Mix well until the flour is well distributed and the mixture a little stiff.
Use a ¼ cup measure to scoop 8 croquettes, shaping into 2-inch discs. Indent the discs a little in the centre with your thumb.
Heat the coconut oil in the skillet over medium-high heat. Add the croquettes, taking care not to crowd the pan, doing in batches if necessary, and cook for 3 to 4 minutes until golden and crisp. Flip carefully, then cook a further 3 to 4 minutes until the second side is also golden.