QUAil Egg Croquette



12 nos – Quail eggs

4 nos – Potato, boiled

3 stems – Flat parsley

1 tsp – Red chilly flakes

1 cup – Dry bread crumbs

3 no. – Egg white (3 egg’s white)

1 cup – Fine vermicelli, crushed to small pieces

Salt to taste

Oil for deep frying



Boil the quail eggs as per your liking (soft or hard). Peel it.

Mash the potatoes well. Make sure there are no lumps. Add salt, chilly flakes and finely chopped parsley and mix it well.

Make a 12 golf ball size ball with the potato mix. Flaten each of them, place the quail egg in the center and gather the potato mix to form a ball. The quail egg should be in the center with a 5mm thick potato mash layer.

Heat the oil for frying.

Take bread crumbs and vermicelli in two different plates. Dip the balls in egg white and roll them well in the bread crumbs. Refrigerate for 1/2 hour. Dip them again in egg white and roll them in the vermicelli. 

Deep fry the croquettes on low flame till they turn light gold. Drain it and set aside. Repeat this with all the croquettes. Once all are fried. Increase the flame to high and fry again till it turns dark gold in colour. This step of double frying ensures that they are cooked from inside and fried well from outside. 

Serve it hot with some Peri Peri Sauce…. If you want to serve them to your guests, fry it once and set it aside to be fried the second time, just before serving.

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