Porcini mushroom croquettes

12 servings Prep: 40 mins, Cooking: 20 mins
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Creamy mushroom and Parmesan snacks, crumbed and fried.

By Food24 June 02 2014
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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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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.

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