Golden Crunchy Mushroom Cakes
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
- Ingredients
- 1 large potato (peeled and diced)
- 2 Tbsps butter
- 2 shallots (peeled and finely chopped)
- 2 garlic cloves (finely chopped)
- 3 cups Chestnut mushroom (finely chopped)
- ¼ bunch parsley (finely chopped)
- ¼ cup Parmesan (grated)
- salt
- peppers
- 2 Tbsps plain flour (seasoned)
- 1 egg (beaten)
- 1 cup dried breadcrumbs
- vegetable oil (for deep-frying)
Preparation steps
1.
Cook the potato in boiling salted water until soft, then drain and mash thoroughly. Set aside.
2.
Heat the butter in a pan and sweat the shallots, garlic and mushrooms until soft.
3.
Tip the contents of the pan into the potato along with the parsley, Parmesan and salt and pepper. Mix thoroughly and taste to adjust the seasoning. Refrigerate for 30 minutes to firm up.
4.
Lay out the flour, egg and breadcrumbs on separate plates.
5.
Roll the croquette mixture into small balls then dip into each plate in turn, thoroughly coating each ball.
6.
When all the mushroom croquettes are coated, fill a saucepan of vegetable oil one-third full and heat until a small cube of bread turns golden within 10 seconds or to 180°C | 350F.
7.
Fry the mushroom croquettes in batches for 3-4 minutes until golden brown then drain on kitchen paper. Serve warm.
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