Ingredients

The following ingredients have 4 Servings
  • 2 medium baked potatoes (microwaved and flesh scooped from the skin)
  • handful of frozen peas
  • kernels from one fresh corn on the cob (or use tinned/frozen sweetcorn)
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp cumin
  • salt and pepper to taste
  • sprinkle of dried crushed chillies
  • 1 egg (beaten)
  • 50 g dried breadcrumbs

Instruction

  • Place the potato flesh, peas and sweetcorn in a large bowl.
  • Add the spices and salt and pepper.
  • Mix well and then form into 10-15 small balls.
  • Place the beaten egg in one bowl and the breadcrumbs in another.
  • Dip each ball into first the egg and then the breadcrumbs, until completely covered.
  • Place the croquettes into the slow cooker on baking paper, and cook on high for approx 3 hours, turning occasionally, until browned on all sides.
  • Delicious served in a wrap with salad and cucumber raita.