• (Alan Benson)

These Nepali-style croquettes are a tasty snack to serve at parties. In this recipe, mashed potato is filled with spiced beef then rolled in breadcrumbs and deep-fried until golden. Serve with your choice of chutney or a spicy pickle – or both.






Skill level

Average: 3.6 (39 votes)


  • 1.2 kg desiree potatoes, sliced
  • salt and pepper
  • 2 tbsp vegetable oil, plus extra to deep-fry
  • ½ brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp finely grated ginger
  • 180 g beef mince
  • 1 long green chilli, deseeded, finely chopped
  • ½ tsp ground black pepper
  • 1 pinch timur (Szechuan pepper) powder
  • 60 ml (¼ cup) beef stock or water
  • 50 g (⅓ cup) plain flour
  • 2 eggs, beaten
  • 2 cups fresh bread crumbs
  • green chutney and lime pickle to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Chilling time 20 minutes

Bring a large saucepan of salted water to the boil. Add the potato and cook for 13–15 minutes until tender. Drain well, return the potato to the saucepan and place over a low heat for 2 minutes to evaporate any excess water. Mash until smooth and season to taste.

Meanwhile, heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook for 6–7 minutes until softened. Add the garlic and ginger and cook for 1–2 minutes until aromatic. Increase the heat to high, add the beef, chilli, black pepper and Szechuan pepper. Cook, stirring to break up the lumps, for 4–5 minutes until evenly browned. Add the stock and stir to combine. Reduce the heat, cover and simmer for 15 minutes. Remove the lid and cook for a further 7–8 minutes until all the liquid has been absorbed, stirring regularly towards the end of the cooking time. Remove from the heat and allow to cool.

Flatten ¼ cup of mashed potato in the palm of your hand to make a 9 cm circle. Place 2½ teaspoons of filling in the centre and wrap the potato around the filling. Form into an egg shape and set aside. Repeat with the remaining filling and potato. Place the balls in the fridge for 20 minutes to firm up.

Place the flour, egg and breadcrumbs in three separate bowls. Roll the balls in flour, then dip in egg and coat in breadcrumbs. 

Heat 10 cm vegetable oil in a deep saucepan to 160°C. Deep-fry the croquettes, in batches, for 4–5 minutes until golden. Drain on paper towel.

Serve immediately with green chutney and lime pickle.


Photography by Alan Benson