Porcini mushroom croquettes
|4||potatoes — baked|
|15 ml||truffle oil|
|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|
|oil — for frying|
|1||garlic — cloves|
|15 ml||tarragon — fresh and chopped or dried|
|lemon — halved, juice only|
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.