Ribs Croquette


Photographs by Sebastian John

We had some leftover ribs, mashed potatoes, mac & cheese, and cornbread after eating out on Friday at a local restaurant in Washington DC (I am still trying to come to terms with the huge servings in US restaurants and doggie bags). Anyways….I hate to throw away food, and always try to “re-invent” them in some form or other.

So I made rib croquettes yesterday and presented it our friends on spec. I guess they were good, because all the croquettes were taken. To add an Indian flavor, I served with a thin coconut chutney.


For croquette
1. Leftover ribs, mashed potatoes, mac & cheese and cornbread
2. 1 teaspoon paprika
3. 1 egg
4. 1/2 teaspoon chopped parsley
5. 1/2 teaspoon ground black pepper
6. Salt to taste
7. Oil

For Chutney
1. 1/2 cup light coconut milk
(I bought this from Trader Joes)
2. 3 green chillies
3. 1 dried chili
4. 5 curry leaves
5. Salt to taste


A. The leftovers B. Cornbread C. Minced ribs D. Crumbled cornbread E. Croquette mix F. Patties

Strip off all the fat from the ribs and mince them fine (Image C). Place the cornbread into a food processor and crumble them (Image D).

Combine the minced ribs, mashed potatoes, mac & cheese, paprika, parsley, black pepper and salt. (Image E). Roll them into small patties (Image F).

Beat one egg for eggwash. Dip the patties in eggwash, roll them in the cornbread crumbs and pan fry the patties till they are golden brown. The cheese will melt and give the croquette’s a nice gooey interior.

For chutney, blend coconut milk, green chillies, dried chilli, curry leaves and salt for one minute.

Plate and serve.


(Total cooking time including prep – 20 minutes).

About these ads