Mushroom croquettes

Ingredients

• 400 g assorted mushrooms (jarred, frozen or fresh)
• 2 tablespoons olive oil
• 1 garlic clove, germ removed
• ¼ teaspoon chopped parsley
• ¼ teaspoon spearmint
• A pinch of salt
• 4 tablespoons olive oil, for the béchamel
• 4 tablespoons all-purpose flour, for the béchamel
• 1½ cups soy milk, for the béchamel
• A pinch of salt, for the béchamel
• 2 tablespoons cornstarch, for the béchamel
• 1 cup cornstarch, for breading
• ½ cup breadcrumbs
• ¼ cup semolina or cornmeal
• ¼ cup ground almonds
• 4 tablespoons chickpea flour, for breading
• 2 tablespoons apple cider vinegar, for breading
• A pinch of salt, for breading
• ¾ cup water (approx.), for breading
• Sunflower (or olive) oil, for frying

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of olive oil
• What to use instead of ground almonds (almond meal)
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of breadcrumbs
• What to use instead of parsley
• What to use instead of semolina

Instructions

1. Cut the mushrooms into small pieces (if frozen, thaw them first) and chop the garlic.
2. Sauté the mushrooms over medium heat with the salt, oil, spearmint, parsley and garlic for 4-5 minutes, until lightly browned. Turn off the heat.
3. Heat the oil in a small pot over medium heat. Add the flour and whisk until it forms a paste.
4. Gradually add the soy milk, whisking quickly so no lumps form, along with the cornstarch. Lower the heat and keep whisking until it thickens.
5. Add the salt, taste and adjust. This is your béchamel.
6. Mix the mushrooms with the béchamel and let it thicken a little more, stirring constantly. Take it off the heat and let it cool (about 4 hours in the fridge).
7. Set up the breading: one container with the cup of cornstarch; another with the breadcrumbs, semolina and almonds; and another with the chickpea flour, vinegar, salt and water.
8. Shape the croquettes by hand or with two spoons and dredge them in cornstarch, batter, cornstarch again and batter again, and finally in the breadcrumbs. If the mixture is too soft, put it back over the heat with 1-2 more tablespoons of flour until it thickens, and let it cool completely. You can freeze them once breaded.
9. Heat plenty of oil to 175-180°C (350°F) and fry the croquettes for 3-4 minutes, until golden on both sides. Transfer them to a plate lined with paper towels and serve hot.

Nutrition facts

Approximate, per serving (about 232 g). Calculated with data from USDA FoodData Central.