Name: Porcini mushroom croquettes
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 4 potatoes baked; 15 ml butter; 15 ml truffle oil; 1 eggs; 80 ml porcini mushrooms reconstituted; 3 Tbs parmesan cheese finely grated; salt and freshly ground black pepper to taste; ½ cup flour seasoned; 2 eggs beaten; 2 cup breadcrumbs; oil for frying; ½ cup mayonnaise; 1 garlic cloves; 15 ml tarragon fresh and chopped or dried; lemon halved, juice only

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Ingredients (15)

4	potatoes — baked
15 ml	butter
15 ml	truffle oil
1	eggs
80 ml	porcini mushrooms — reconstituted
3 Tbs	parmesan cheese — finely grated
	salt and freshly ground black pepper — to taste
½ cup	flour — seasoned
2	eggs — beaten
2 cup	breadcrumbs
	oil — for frying

Lemon mayo:

½ cup	mayonnaise
1	garlic — cloves
15 ml	tarragon — fresh and chopped or dried
	lemon — halved, juice only

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Method:

Remove cooked potato from the skins and mash with butter, truffle oil, chopped mushrooms, Parmesan and egg. Season to taste.

Allow mixture to cool in the fridge before rolling into balls.

Roll potato mixture into balls using a heaped teaspoon for each. Generously roll in seasoned flour, then dip into egg and lastly a good coating of breadcrumbs.

Allow to chill in the fridge for 30 minutes before frying.

Heat oil for deep frying and fry the croquettes for +- 4 minutes or until evenly golden and crispy and cooked through in the centre.

Mix mayo ingredients together.

Serve croquettes immediately with tarragon mayo, micro herbs and chopped chives.

Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.