Ingredients
Scale
For the veggie
- 200 grams button mushroom
- 1 teaspoon butter
- 1/2 teaspoon salt
For the sauce / filling
- 1/4 cup all purpose flour (maida)
- 3/4 cup milk
- 1 egg yolk
- 1/4 teaspoon black pepper powder
- pinch of nutmeg
- 1 tablespoon butter
- 1 teaspoon butter for coating the plate
Coating in flour and crumbs
- 1/2 cup all purpose flour (maida)
- 1 egg white (whisked well)
- 1 cup bread crumbs
- 500 ml sunflower oil / vegetable oil for deep frying
Instructions
Veggie Prep
- Heat a teaspoon of butter and add in finely chopped mushroom and salt. Saute till the mushroom is completely dry and soft. Set aside on a plate to cool.
The thick sauce / filling
- Add all purpose flour (maida) and milk to a pan and mix well with a wire whisk. Place the pan on heat and stir well. The mixture will slowly start to thicken and lump up.
- Remove from heat and add in a egg yolk. Whisk well. When smooth, place the mixture on stove and stir two minutes to thicken the sauce. Remove from heat. Add in the butter, pepper and a pinch of fresh nutmeg.
- Add in the sauteed mushroom. Mix well to combine.
- Spread 1/2 inch thick on a buttered plate. Spread a little butter on top surface. Cover with a plate and chill for an hour.
Coating in flour and crumbs
- Get 3 plates and add flour (maida) in one plate, beaten egg white in the other and bread crumbs on the third plate.
- Scoop a teaspoon full of the chilled mixture and drop it in the flour. Dredge lightly and shape into a round ball or a square.
- Drop the floured ball into the egg mixture. Spoon the egg white mixture over entire surface.
- Drain on a fork and drop it into the bread crumbs. Pat crumbs evenly over the surface.
- Gently shape the ball and arrange on a plate.
Deep Frying
- Heat oil in a pan until hot. Brown 3-4 croquettes at a time for a couple of minutes.
- Drain on paper towels. Serve hot!
- Prep Time: 2 hours
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: French