Eggplant Croquettes

Ingredients

Eggplant:      2
Potato:      3 (baked)
Garlic powder:      ½ tsp
Salt:      to taste
Black pepper powder:      1 tsp
Cumin powder:      ½ tsp
Lemon juice:      1 tsp
Breadcrumbs:      1 tbsp
Corn flour:      1 tbsp
Oil:      for fry

For Dry Coating:
Cornflakes:      2-3 tbsp
Breadcrumbs:      2-3 tbsp
Paprika powder or Kashmiri red chili powder:      ¼ tsp

For Batter:
Corn flour:      2 tbsp
Salt and black pepper:      to taste
Milk:      as required

Recipy

1. Roast eggplant, peel and make puree.

2. Combine together eggplant puree and bake potatoes into a mixture.

3. Now add garlic powder, salt, black pepper powder, cumin powder and lemon juice.

4. Add breadcrumbs and corn flour in the mixture to remove extra moisture.

5. Divide mixture and make 3 inch long croquettes.

6. Keep them in fridge to set.

7. Mix dry coating ingredients in a plate.

8. Mix batter ingredients into a smooth paste.

9. Now first coat croquettes in corn flour followed by batter and dry coating.

10. Deep fry in hot oil.

11. Serve with ketchup.