Recipe Cook Time
Put the eggplant puree and the baked potatoes into a mixer to combine them together nicely.
To this mix add the juice of 1/2 lemon, chopped chives, lime zest and a pinch of salt.
Now add the spices like cinnamon powder, clove powder, coriander powder and roasted cumin powder.
Add cornstarch and breadcrumbs into the mix to remove the excess moisture.
Divide the mixture equally and shape into 3 inch long croquettes.
You can keep the croquettes in the fridge for a little while before you fry them.
Lightly roll them in dry cornstarch.
For the batter:
Make a mix with the cornstarch, salt and pepper and milk.
For the crust:
On a dry plate, mix the crushed corn flakes, breadcrumbs and red chilli powder together for the coating.
Roll the croquettes in the batter and the coating mix and deep fry the croquettes in hot oil.
Serve the croquettes with a tangy sweet chilli sauce.