Potato Croquettes with Spiced Jalna Yoghurt
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Potato Croquettes with Spiced Jalna Yoghurt
Ingredients
250 gm potatoes
500 gm grated zucchini
1 long red chilli, finely chopped
4 green shallots, finely chopped
½ cup rice flour
1 tsp sea salt
Olive oil, for frying
4 sun-dried tomatoes
½ tsp smoked paprika
A pinch of chilli powder
1 clove garlic finely chopped.
½ cup Jalna Greek yoghurt
1 pinch sea salt
1 lemon
Method
Place potatoes in a small saucepan, cover with water and bring to the boil. Cook for 20 minutes until soft then drain, return to the pan and coarsely mash.
Meanwhile, place tomatoes in a small bowl and cover with boiling water. Set aside to soften for around 10 min, then drain and finely chop. In a mixing bowl fold in paprika, chilli, garlic and Greek yoghurt, Season to taste.
Place grated zucchini in a clean tea towel or chux and squeeze over a bowl to remove excess moisture. Transfer zucchini to a large bowl with chilli, cooked potato, green shallot and rice flour. Season to taste and mix well to combine.
Heat 2cm of oil in a large frying pan over high heat. Shape ¼-cup measures of the potato mixture into mini footballs to make 12 in total. Fry, in batches, until golden and crisp around 6 min. Remove with a slotted spoon and drain.
Serve croquettes with yoghurt and lemon wedges for squeezing.
