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Mushroom Croquettes
Preparation info
- Serves
4-6
- Difficulty
Easy
Appears in
By Erin Gleeson
Published 2019
We saw many variations of potato croquettes on tapas menus all over Spain. They often include small bits of ham, so this is my vegetarian adaptation. They usually have a longer shape, but I find them easier to make when rolled into small balls.
Ingredients
1 1 ½ 6
Method
peel, cube & boil in water for about 10 min or until soft
dice & sauté with olive oil & salt over med heat, about 5 min
Mash the potatoes with a fork then stir in the cooked onion-mushroom mixture, plus salt & pepper. Allow to cool a bit, then roll into 1-T balls. Dip each ball first in beaten egg (you’ll need about 2), then in breadcrumbs (you’ll need about 1 c/