Shrimps and Potato Croquettes with Maggi Coating Mix

1 tablespoon butter
1 medium onion or 150 g, chopped
2 cloves garlic, crushed
¼ teaspoon chili pepper
½ teaspoon ground black pepper
300 g peeled shrimps, cleaned
1 egg, lightly beaten
1 large potato or 300 g, boiled and mashed
2 tablespoons coriander leaves, chopped
2 cups oil for deep frying

2 eggs, lightly beaten
1 sachet MAGGI® Coating Mix

Melt butter in a frying pan, add and cook onion over medium heat for 4 minutes or until tender.

Add garlic, chili pepper, black pepper and cook for 1 minute. Remove from heat and chill.

Place the shrimps in a food processor, process until smooth. Remove the shrimps and place in a large bowl, add the egg, mashed potato, fresh coriander and the onion mixture and mix well.

Shape the shrimp mixture into small patties, place on a tray covered by a cling film and place in the freezer for 1½ hours.

Remove from freezer, dip the patties in beaten eggs and roll in MAGGI® Coating Mix .

Deep-fry the shrimp patties in medium hot oil around 175°C for 6 minutes or until golden brown.