Potato Krokets with Fenugreek

Last Updated on June 6, 2015 by Chef Mireille

I have a lot of family from Holland and everytime I go there I must have krokets.  Krokets are ubiquitous with Dutch street food.  They have little snack stalls that line the streets of Amsterdam and every possible filling of kroket you can possibly imagine.
I had some fresh fenugreek leaves in my refrigerator so I thought I would do an Indian inspired kroket and these came out delicious.  Since it is Indian inspired to keep it vegetarian for more mass appeal, I replaced what normally would be eggs with buttermilk.  Enjoy!

3 medium to large potatoes, about 1 1/4 lbs.
1 tablespoon butter
2 tablespoons fenugreek (methi) leaves, finely chopped
1 teaspoon cilantro (coriander) leaves, finely chopped
1 tablespoon ginger, finely chopped
2 chiles, finely chopped
1/4 teaspoon roasted cumin (jeera) powder
2 tablespoons buttermilk
salt, to taste
buttermilk, for coating
bread crumbs, for coating
mustard oil, for frying
chutney, to serve

Peel and chop potatoes.  Cook in boiling, salted water, until tender.
While potatoes are cooking, combine fenugreek, chiles, coriander and ginger in a small bowl.
Mash potatoes while still hot, with butter.  Add ginger and herbs with cumin, salt and buttermilk.  Stir to combine.  Let cool.

Heat mustard oil in a skillet, about 1″ deep.  I used mustard oil for more flavor and color, but you can use regular canola or vegetable oil, as well.
Take a few tablespoons of potato mixture and form into oblong shapes, like sausages.  Dip in buttermilk and then roll in breadcrumbs.
Fry until golden brown on both sides.

Serve with your favorite chutney.

These are crispy on the outside and soft on the inside.  A great appetizer or how about exchanging your hash browns for breakfast with this spicy, flavorful alternative?

Submitted to Potato Mania

Chef Mireille