For the Shakarkand croquettes
Ingredients
• 2 boiled sweet potatoes (Shakarkand)
• 1 minced carrot
• 2 tsp besan roasted
• 100 g paneer
• 1 tsp ginger and garlic paste
• 1 tsp red chilli powder
• Salt to taste
• 1egg (to coat)
• 2-3 tbsp breadcrumbs
• Mozzarella cheese, cubes
Method:
• In a bowl, mix the sweet potato, carrot, besan, paneer, ginger garlic paste, salt and red chilli powder. Shape the mixture into the form of croquettes and stuff it with mozzarella in the centre.
• Dip this in seasoned egg and breadcrumbs, deep-fry and keep aside.
For the Khatta meetha Aam panna chutney
Ingredients:
• 2 raw mangoes (peeled and chopped)
• 1 tspredchilli powder
• ½ tsp saunf
• ½ tsp jeera powder
• 2 tbsp jaggery
• ¼ onion
• ½ tsp garlic
Method:
• Cook all the ingredients in a pan and grind till coarse.
For the Charred Corn Salsa
Ingredients:
• 100 g corn
• Olive oil to drizzle
• 1 tsp lime juice
• Salt & pepper, to taste
• ½ onion
• ½ tomato
• 1 tsp jalapeño, chopped
• 1 cucumber, chopped
Method:
• Drizzle oil on the corn and grill the corn until it gets a nice char.
• In a bowl, mix all the above ingredients and add the charred corn and keep aside.
To Plate:
Take wide spoons, pour the chutney in it, place the croquettes on that and serve with the charred corn salsa.
(Recipe courtesy: Celebrity Chef Rakhee Vaswani, Owner, Palate Culinary Studio & Academy)
