Peel and boil the US Yukon Gold potatoes. Add salt, nutmeg and butter to the potatoes and start mashing till smooth.
Add in egg, garlic, parmesan, feta, cream cheese and mix well till the mixture become sticky.
Form either balls or rolls of the mixture. Let them sit in the fridge for half an hour till the croquette are set cold. Start breading procedures using flour, egg and breadcrumb then eggs again and breadcrumb again.
Heat up oil and deep fry in oil till golden brown.
Smoked chilli tomato dip
Sauté mix halba and ginger-garlic paste till aromatic smell arises but without coloration of the mixture.
Add curry leaves and fry with the paste for a few minutes, then add tomato coulis and blinded fresh tomato with sugar. Bring it to a boil.
Slow cook the ingredients for about 30 minutes at low heat until the mixture becomes thick. Pour in the red color and season to taste with salt and pepper.
Remove from heat, set aside until cool, add the smoked BBQ sauce and keep chilled.
Served cold or warm with anydish. It is a good tidbit as well!
NOTE: Add a dash of rice vinegar or some lime juice if you prefer it to be a bit more sour.