Samosa Croquettes with Harissa Yogurt Sauce
 
Prep time
Cook time
Total time
 
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Makes: about 20 croquettes
Ingredients
  • 1 lb red potatoes, peeled and cut into 1” chunks
  • 1 cup frozen peas, thawed
  • 1 egg, beaten
  • 1 tsp maple syrup
  • ½ tsp curry powder (we always use this Vindaloo)
  • ½ tsp sea salt
  • dash white pepper
  • 1 cup panko
Instructions
  1. Preheat oven to 350F. Line a baking sheet with silpat or parchment.
  2. Add potatoes to a large pot of cold water and boil until fork tender. Drain and set aside to cool slightly.
  3. Lightly mash potatoes until mostly smooth. Stir through maple syrup, beaten egg, curry powder, sea salt and white pepper until well combined. Fold in peas.
  4. Scatter panko into a shallow plate or baking tray. With wet hands, roll potato mixture into ping pong-sized balls, then roll lightly through panko, pressing crumbs to adhere if necessary. Arrange on prepared baking sheet.
  5. Lightly drizzle croquettes with olive oil and bake in preheated oven for 20-25 mins or until crisp and golden brown. (You can enhance the color with a few mins under the broiler if you want a deeper brown.) Pssst, now’s a good time to make the yogurt sauce.
  6. Allow croquettes to cool slightly before serving with Harissa Yogurt Sauce.
Notes
These croquettes come together so quickly and are just plain fun to eat. They reheat well in the toaster oven, too, which is a big plus around here. For a gluten-free variation, use gluten-free panko. For a vegan variation, sub the egg for a chia egg (I talk about them a bit here) and ditch the yogurt in favor of vegan mayo.
Recipe by the pig & quill at https://thepigandquill.com/samosa-croquettes-with-harissa-yogurt-sauce/