Yoghurt Croquette

Cook Time 30 minutes (+ overnight hanging)

Servings 8


1kg Greek-style yoghurt

1 tbsp fresh ginger, minced

½ tbsp garlic, minced

1 tsp green chilli, crushed

1 tsp cardamom powder

pinch salt

2 tbsp sugar

200g breadcrumbs

Vegetable oil, for frying

Beetroot Sauce

1 raw beetroot, peeled and cut into small pieces, blended

pinch salt

1 tsp green chilli, crushed

2 tsp ginger, minced

1 tbsp sugar


To make the hung yoghurt, combine yoghurt and a pinch of salt together. Line a sieve with cheesecloth, and pour in the yoghurt. Bring edges of cloth together and tie to enclose with a rubber band. Place the sieve over a bowl and place into a fridge for 12 hours.

Put ginger, garlic and chilli in a food processor and blend for a few minutes to make a thick paste.

In a large bowl, mix together ¾ of the hung yogurt with ¾ of the ginger, garlic and chilli paste, cardamom powder, a pinch of salt salt and 1 ½ tablespoons of the sugar and the breadcrumbs, reserving a little crumb.

Make into golf ball sized patties and coat with the remaining breadcrumbs.

Heat 1cm of oil in a nonstick pan on medium heat and cook patties for a minute on each side or until golden brown. Drain on paper towel.

For the beetroot sauce, combine the pureed beetroot with the remaining sauce ingredients. Add the remaining hung yoghurt and season with salt and fold together.

Serve the yogurt croquettes with beetroot sauce.


Yoghurt Flat Bread


Yoghurt Chicken