Recipe

Wild mushroom centred potato croquettes

Jul 25, 2008 2:00am
  • 15 mins preparation
  • 25 mins cooking
  • Serves 10
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Ingredients

Wild mushroom centred potato croquettes
  • 1/5 kilogram desiree potatoes
  • 30 gram butter
  • 1 egg, beaten
  • 1/2 cup flat leaf parsley, coarsely chopped
  • salt and pepper, to taste
  • 10 gram dried porcini mushrooms
  • 2 clove garlic, crushed
  • 200 gram butter, softened
  • 2个鸡蛋,上杉达也tly beaten
  • 1 cup dried breadcrumbs
  • vegetable oil, for shallow frying

Method

Wild mushroom centred potato croquettes
  • 1
    Place potatoes in a saucepan; cover with cold water. Bring to the boil over medium heat. Cook 15-20 minutes, or until tender. Drain; place through a ricer. Stir through butter, egg, parsley and seasoning; mix until smooth. Set aside to cool
  • 2
    To make mushroom butter: place dried mushrooms into a bowl; just cover with hot water. Stand, until softened. Drain; reserve 1 tablespoon of the soaking liquid. Coarsely chop the mushrooms; mix with garlic and softened butter. Put butter into refrigerator; chill until firm.
  • 3
    Place egg and breadcrumbs in two separate shallow dishes.
  • 4
    Using a 1/4-cup measuring cup, measure potato mixture out; shape into a log/egg shape. Spoon 1 teaspoon of butter mixture and roll into a ball. Push into centre of potato; smooth over to enclose. Repeat with remaining potato and mushroom butter.
  • 5
    Dip croquettes into egg and then into breadcrumbs.
  • 6
    Fill a frying pan 1/3 full with oil; heat over medium heat. Cook croquettes, in batches, turning, 3-4 minutes or until golden. Drain on absorbent paper; place onto a platter. Sprinkle with salt, to taste.

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