Broccoli Beet Crispy Fingers | Broccoli Beet Croquettes

Broccoli Beet Crispy Fingers | Broccoli Beet Croquettes are vegan snacks and can also be made gluten-free. These fingers are the best way to sneak up the vegetables in your child’s diet. And they also make a great finger food for any party or get-together.

PRINT full recipe here:
http://www.mygingergarlickitchen.com/broccoli-beet-crispy-fingers-broccoli-beet-croquettes-video-recipe

Ingredients
Potatoes peeled, boiled and mashed – 1 cup
Broccoli blanched and chopped – 1 cup
Beetroot, puree – 2 tbsp
Cumin seeds – 1 tbsp
Dried mango powder/Amchoor Powder – 1 tbsp
Garam masala powder – 1 tsp
Chaat masala – 1 tsp
Salt to taste
Green chilis, chopped – 2 tbsp or as per taste
Ginger-garlic paste – 1 tbsp
Breadcrumbs – 1/4 cup (use gluten-free breadcrumbs to make them gluten-free)
!For the crust
Breadcrumbs – 1/4 cup
Sesame seeds – 1/4 cup
Olive oil for drizzle

1. In a mixing bowl add the broccoli, mashed potatoes, beet puree, cumin seeds, amchur powder, garam masala powder, salt, green chilis and breadcrumbs and mix well.

2. Divide the mixture into 18-20 equal balls and roll each one into a short sausage shape.

3. Meanwhile, make the dip. Put the cream cheese, yogurt and chives in a bowl and stir to a soft consistency, adding the milk if needed.

4. Preheat oven at 175°C.

5. Put the breadcrumbs and sesame seeds in a bowl and mix well.

6. Roll the croquettes in the mixture of breadcrumbs and sesame seeds.

7. Place them on a parchment-lined a baking tray and drizzle/ spray generously with olive oil.

8. Bake in the oven about 20-22 minutes, or until golden.
9. Serve with the sweet chili dip.

Soundtrack: “Fearless First” Kevin MacLeod (incompetech.com)

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