- Cuisine: Spanish
- Course: Side Dish/Dips, Snacks
- Skill Level: Intermediate
- Recipe Type: Salads & Starters
- Yield : 12 balls
- Servings : 2-3 plates
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 1:10 h
Basic Croquettes that can be an absolute hit as a starter to whet the appetite. These mushroom croquettes have a soft béchamel centre and taste delicious. Fried food does not get any better.
- 3 table spoons of butter
- half a small onion
- 1/3 cup of flour
- 1 and a half cup of milk
- flour for dusting and breading the croquettes
- 200 grams button mushrooms finely chopped
- 1 large egg
- breadcrumbs finely ground
- pinch of grated nutmeg
- 8-10 cloves of garlic
- 1 teaspoon of lemon juice
- Sunflower oil for frying
- Bechamel Sauce
Heat the oil and butter in a saucepan and sauté the onions until soft (not letting them brown) . Add the garlic and fry till fragrant. Stir in the chopped mushrooms and sautee them along with the onions. Add the lemon juice. Cook on low heat till the mushrooms are soft and just start releasing their juices. Remove from the heat and drain to leave the juices on the side. Alternately you can cook till all the released moisture has evaporated.
Make the Bechamel Sauce. Towards the end, season this mixture with the nutmeg, salt and pepper. Mix in the cooked mushrooms and stir till the mixture is coming of the sides of the pan.Optionally add fried bacon crumbs to the mix. You can pretty much add any other flavoured meat to the mix.
Spread the mixture in a dish and put in the fridge until it is solid, for about 6 hours. (overnight would be best).
When ready beat the eggs in a shallow dish and the breadcrumbs in another. Take a extra bowl of flour. With moistened hands form the croquettes into cylinders and the (with dry hands) dip each one first into flour, then into the egg and then in the breadcrumbs. Take care that they are well covered and leave to dry in a cool place for about 30 minutes. When ready deep fry the croquettes in the oil for approx 3 minutes or until golden brown.
The New Spanish Table by Anya von Bremzen
1. This is an amazing recipe that can be used to make croquettes with different types of fillings.
2. The trick is to make the Béchamel sauce rather thin and then the mixture needs plenty of chilling time to be firm enough to be shaped properly.
3. The balls can be shaped into balls, ovals or cylinders.
4. The croquettes can be shaped and breaded well ahead of time.
5. Alternate fillings can be leftover chicken, vegetables ….. anything that is reasonably dry and has taste and flavour of its own!!
6. The filling made from Chicken with garlic makes divine croquettes!!