Air fryer recipe · Party
Haleem Croquettes
Leftover-haleem reborn as crunchy croquettes, all that slow-cooked wheat and meat in one crisp bite.
- 22 minTotal time
- 195°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 75kcal
- 3.4 gprotein
- 11.9 gcarbs
- 1.7 gfat
- 1.1 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Thick set haleem2 cups
- Breadcrumbs1 cup
- Egg, beaten1
- Fried onion3 tbsp
- Chopped mint2 tbsp
- Garam masala0.5 tsp
Method
Firm up the haleem
Take cold, thickly set haleem and fold in fried onion, chopped mint and garam masala for a fresh lift. If it feels loose, stir in a spoon of breadcrumbs so the mixture can be shaped without slumping.
Shape the croquettes
With damp hands, roll the mixture into short cylinders or ovals of an even size. Keep them compact and well pressed so they do not crack apart while cooking.
Egg and crumb coat
Dip each croquette into the beaten egg and then roll it firmly in breadcrumbs until fully sheathed. A complete crumb coat is what seals the soft haleem inside and gives the crisp shell.
Chill to set
Rest the coated croquettes in the fridge for fifteen minutes so the crumb layer firms onto the soft filling. Chilled croquettes hold together far better when the hot air hits them.
Air-fry until crunchy
Mist the croquettes with oil, lay them apart in the basket and air-fry at 195C for 15 minutes, turning once. They are ready when the crust is deep golden-brown and crunchy all the way around. Make sure it is cooked through with no pink before serving.
