- 1 lb cooked and peeled red potatoes (455 g)
- 10 slices white bread, about ½-inch thick
- 4 cups warm water (960 ml)
- 1 cup fresh cilantro, chopped (25 g)
- 4 -6 fresh Thai red chili peppers (alternatives: 4 -6 Serrano chilies or 4 -6 fresh cayenne peppers )
- 3 large garlic cloves
- 1 teaspoon salt (5 g)
- 1 teaspoon garam masala (5 g)
- Vegetable oil (for deep frying)
- Mash potatoes thoroughly in a medium bowl and set aside.
- Immerse bread slices into warm water just until moist. Immediately remove slices and press between palms of hands to squeeze out the water completely. Add bread to mashed potatoes.
- Place cilantro, chilies and garlic in food processor. Cover and process spices until finely ground; Add to potato-bread mixture; Sprinkle with salt and Garam Masala, then mix well.
- Knead potato-bread mixture for 3 to 5 minutes to form a slightly sticky compact dough.
- Grease palms of hands with small amount of oil. Divide dough into 18 portions and roll each piece into a ball.
- Flatten them into ½-inch patty and set aside.
- In a large skillet, heat 2- 3 inches oil over medium high heat until bubbles disappear.
- Carefully drop about half of the patties into hot oil and fry 3 to 5 minutes, turning occasionally, until golden brown.
- Remove with slotted spoon and lay on paper towels to drain.
- Serve croquettes and enjoy!