Halloween Corn Croquettes

Directions

1. 1
   PREPARING CORN CROQUETTES
2. 2
   Before you progress with the recipe: thaw just ONE puff pastry sheet at room temperature for at least 30 minutes. 
3. 3
   While the pastry sheets are thawing, let’s prepare the corn croquettes. Gather your ingredients –
4. 4
   Add corn kernels, frozen peas, and carrots to the food processor.
5. 5
   Pulse until the mixture looks like coarse breadcrumbs. The mixture should look coarse, not smooth, or paste-like. Therefore, take precautions and pulse in increments until you reach the desired texture.
6. 6
   In a large bowl, combine the corn-peas-carrot mixture with mashed potatoes.
7. 7
   Mix until incorporated. 
8. 8
   Add chopped onions and green chilies.
9. 9
   Mix in chopped cilantro.
10. 10
    Stir in all the seasonings – cumin seeds, paprika, salt, and pepper. You can taste the mixture at this stage and adjust the seasonings if needed.
11. 11
    Stir in breadcrumbs.
12. 12
    Mix until all the ingredients are evenly mixed.
13. 13
    The combined mixture should feel dry, not sticky. Grease your palms with oil and shape the mixture into croquettes. 
14. 14
    Place the croquettes on a plate and allow to rest in the refrigerator for 20 minutes.
15. 15
    Arrange these croquettes in a single layer in the air fryer. 
16. 16
    Bake @375 degree F for 10-12 minutes, turning them about halfway through cooking.
17. 17
    Bake until the croquettes are slightly golden brown and crispy.
18. 18
    Remove from airfryer and set them aside to cool.
19. 19
    ASSEMBLING HALLOWEEN CORN CROQUETTES
20. 20
    Time to assemble. Unfold the thawed pastry sheet and place it on a lightly flour-dusted surface. 
21. 21
    Using a rolling pin, flatten out the dough into a big square.
22. 22
    Start preheating your oven @350 degree F. 
23. 23
    Using a pizza cutter, cut the puff pastry sheet lengthwise into 1/4 inch strips. You will end up with 38-40 thin strips. You will need 4 strips in total on each croquette.
24. 24
    Stretch and wrap 3 strips on the bottom part of each corn croquettes. Leave some space in between for the eyes and cover the last strip on the top, making it look like a bandana (headscarf).
25. 25
    Repeat the process with the rest of the croquettes. Secure the end of the last strip by pinching the dough together to secure the strip if necessary.
26. 26
    Arrange the wrapped corn croquettes mummies on a greased baking tray and brush them all with oil.
27. 27
    Bake the corn croquettes mummies, in the preheated oven. At 375 degrees F for 14 -16 minutes or until golden brown.
28. 28
    Brush the freshly-baked croquettes with melted butter and allow the corn croquettes mummies to cool. 
29. 29
    Time to attach the eyes to these mummies. I have used a dab of vegan mayo to stick the edible eyeballs to my corn croquettes.
30. 30
    Serve these Halloween corn croquette with green chutney or tomato ketchup.