Potato and Spinach Oatmeal Croquette
The versatility of croquettes can’t be denied! This time, we’re adding Captain Instant Oatmeal as a coating give it a fine crunch!
Potato and Spinach Oatmeal Croquette
Servings
2
servingsPrepare Time
20
minutesCooking Time
30
minutesIngredients
- 2 1/2 cup Captain Instant Oatmeal, put aside 50g for coating
- 1/2 cup water
- 3 tbsps cooking oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (finely chopped)
- 1 red chili (finely chopped)
- 1 medium potato (peeled and grated into small pieces)
- 1 cup spinach (chopped)
- 2 tbps coriander leaves (finely chopped)
- 1 egg (beaten)
- 1 teaspoon black pepper powder
- 1 teaspoon curry powder
- 1 teaspoon salt
Methods
In a heavy bottomed pan, dry roast the oats for coating until it turns lightly crisp and set aside.
Heat 1 tablespoon of oil in a pan and use to fry the onion, garlic, red chili and potato for about 8 minutes, or until the onions are golden. Stir in spinach and fry for 1 minute.
In a bowl, add the oats into a bowl then pour over the water.
Combine the fried ingredients with the soaked oats then stir in the coriander leaves and the beaten egg.
Season with curry powder and salt. Mix well.
Form a small ping pong ball-sized round croquettes then flatten it into the remaining oats to coat.
Pan-fry in the remaining oil until golden brown.
