Potato croquettes with mushrooms

Name: Potato croquettes with mushrooms - Roxelana K.
Ingredients: 4; 5 larger potatoes; 2 eggs; 1 onion; 150 g of fresh or canned mushrooms; salt; pepper; parsley; 3 tablespoons of olive oil (the original recipe also calls for a handful of chopped nuts... I didnt add them; I was afraid of the taste; honestly...) breadcrumbs + peanut or corn oil for frying the croquettes.

Appetizers - Potato croquettes with mushrooms by Roxelana K. - Recipia

Delicious recipe for potato croquettes with mushrooms I propose a simple yet extremely tasty recipe that will bring a touch of joy to your table: potato croquettes with mushrooms. These little delights are perfect as an appetizer, side dish, or even as a snack. Whether you serve them alongside a juicy steak or enjoy them plain, they are sure to be appreciated by the whole family! Preparation time: 20 minutes Cooking time: 20 minutes Total: 40 minutes Number of servings: 4 (approximately 12 croquettes) A brief story about croquettes Croquettes, these little crunchy wonders, have appeared on the tables of many culinary cultures, based on simple ingredients that transform into a special dish through cooking. They are a perfect example of "comfort food," reminding us of family meals and moments of relaxation spent together. Whether you add mushrooms, cheese, or meat, croquettes are easy to adapt to your tastes. Ingredients - 4-5 large potatoes (approximately 800 g, starchy potatoes are ideal) - 2 large eggs - 1 medium onion (finely chopped) - 150 g fresh mushrooms (or canned) - Salt and pepper, to taste - A bunch of fresh parsley, chopped - 3 tablespoons of olive oil (for sautéing the mushrooms) - 100 g ground nuts (optional, for added texture) - Breadcrumbs (for coating) - Peanut or corn oil (for frying) Ingredient details - Potatoes are the base of this recipe. Choose those with a more floury texture that boil well and turn into a fine puree. - Mushrooms bring a rich flavor and umami taste. You can use fresh mushrooms for better texture, but canned ones are also a good choice. - Nuts are optional but add an interesting taste and texture. If you're unsure, try adding a small amount the first time. - Olive oil is ideal for sautéing, but make sure to use peanut or corn oil for frying to provide a neutral taste. Step-by-step instructions 1. Boil the potatoes: Start by washing the potatoes well and boiling them in their skins to retain the flavors. Use a pot large enough to completely cover them with water. Boil for 20-25 minutes until soft. Test with a knife; if it goes in easily, they are ready. 2. Prepare the mushrooms: In a skillet, add the 3 tablespoons of olive oil and sauté the finely chopped onion until translucent. Add the sliced mushrooms and cook them over medium heat for 5-7 minutes until softened. Season with salt, pepper, and add the chopped parsley. Let the mixture cool. 3. Prepare the potatoes: After boiling the potatoes, peel them and grate or mash them. Add the eggs and, if desired, the ground nuts. Season with salt and pepper to taste. Mix very well until you obtain a uniform mixture. 4. Shape the croquettes: Wet your hands with a little oil to prevent sticking. Take a spoonful of the potato mixture, flatten it in your palm, add a teaspoon of the mushroom mixture in the center, and cover it with the potatoes. Shape them into rectangular or round forms, as preferred. 5. Coat in breadcrumbs: Place the formed croquettes on a plate with breadcrumbs and roll them well so that they are completely covered. 6. Fry the croquettes: In a deep skillet, heat the oil (about 1-2 cm high). When the oil is hot, add the croquettes and fry until golden on all sides, approximately 3-4 minutes on each side. Use a spatula to carefully turn them. 7. Drain excess oil: Place the fried croquettes on a paper towel to absorb the excess oil. Serving and suggestions Potato croquettes with mushrooms are served hot, and the combinations are endless! You can pair them with turkey steak, but they also go perfectly plain, alongside a fresh salad or a yogurt sauce with dill. Useful tips: - Oil for hands: Using oil to grease your hands will help you handle the sticky mixture more easily. - Variations: You can experiment with different types of mushrooms or try adding grated cheese to the potato mixture for extra creaminess. - Freezing: These croquettes can be easily frozen. Place them on a tray and freeze before putting them in an airtight container. Nutritional benefits These croquettes are a good source of carbohydrates from potatoes, protein from eggs, and antioxidants from mushrooms. Parsley adds a boost of vitamins and minerals, making them a nutritious choice. Frequently asked questions - Can I use leftover mashed potatoes? Yes, it’s a great way to recycle food leftovers. - How can I make the croquettes healthier? You can bake the croquettes instead of frying them. Place them on a baking tray, brush with a little oil, and bake at 200°C for 25-30 minutes. - Can I add other vegetables? Absolutely! You can add grated carrots, zucchini, or even spinach for a more colorful version. Now that you have all the necessary details, all that’s left is to start cooking! I wish you good luck and enjoy your meal! Potato croquettes with mushrooms are sure to become a favorite in your home!

Potato croquettes with mushrooms

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