Mushroom and white bean croquettes

Ingredients

• 85 g small white mushrooms
• 85 g cooked white beans, cold and well drained
• 1 boiled potato, cold
• 1 teaspoon vegan butter, for the sauce
• 1 teaspoon all-purpose flour, for the sauce
• 2 tablespoons soy milk, for the sauce
• 2 teaspoons chopped parsley
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons all-purpose flour, for breading
• Water, for breading
• 4 tablespoons breadcrumbs, for breading
• Olive or sunflower oil, for frying

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of vegan butter
• What to use instead of breadcrumbs
• What to use instead of potatoes
• What to use instead of parsley
• What to use instead of black pepper

Instructions

1. To bind it, melt the vegan butter in a saucepan, add the flour and soy milk and stir until you have a thick white sauce. Let it cool.
2. Chop the beans and mushrooms very finely, dice the potato small and chop the parsley. Mix everything with the salt, pepper and white sauce.
3. When it's well chilled, shape small balls.
4. Set up the breading: mix the flour with water into a thin, pourable batter, and put the breadcrumbs on a plate.
5. Dip them in the flour batter, then in the breadcrumbs, and fry them in very hot oil. They're great with tomato sauce.

Nutrition facts

Approximate, per serving (about 160 g). Calculated with data from USDA FoodData Central.