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.
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.
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