Mushroom Croquettes: crispy, easy and very delicious
These crispy croquettes are filled with the earthy tastes of mushroom and buckwheat.
They make a great side dish with meats, poultry, or fish, or they can form part of a vegetarian main course, or as party food with dips.
If you’ve never cooked with buckwheat before, it is a versatile and healthy grain with a slightly nutty taste and chewy texture. Mushrooms mix well with buckwheat, and the whole thing is coated in crispy breadcrumbs and sautéed.
Instructions
Transfer cooked, warm buckwheat to a food processor or blender and blend until ground. Transfer to a large mixing bowl.
Transfer cooked, warm buckwheat to a food processor or blender and blend until ground. Transfer to a large mixing bowl.
Place a large skillet over medium heat, and add 2 Tbsp oil then the chopped onion and grated carrot.
Sauté for 5 minutes, or until softened.
Place a large skillet over medium heat, and add 2 Tbsp oil then the chopped onion and grated carrot.
Add sliced mushrooms and cook for another 5 minutes until soft.
Sauté for 5 minutes, or until softened.
Transfer the mixture to food processor and pulse until everything is minced up, then add to the mixing bowl with the buckwheat.
Add sliced mushrooms and cook for another 5 minutes until soft.
Add 1 egg, 1 Tbsp semolina or plain flour, 1 tsp salt, and pepper to taste, then stir well to combine.
With wet hands, form the mixture into flattened patties – roughly the size of an egg. If your mixture seems too dry to mould easily, add a little water, 1 tsp at a time until you can work the dough.
Transfer the mixture to food processor and pulse until everything is minced up, then add to the mixing bowl with the buckwheat.
Crack the other egg into a small bowl and beat with a fork. In another bowl, add 3/4 cup bread crumbs. Dip the molded croquettes into beaten egg, making sure they are well-coated, then roll in bread crumbs until covered, and transfer to a board or plate.
Add 1 egg, 1 Tbsp semolina or plain flour, 1 tsp salt, and pepper to taste, then stir well to combine.
Once all the croquettes are breaded, heat a large, deep pan over medium heat and add 1/4″ oil. Once oil is hot (put a cube of bread in – if it sizzles and turns brown quickly, the oil is hot enough), put the croquettes in the pan and sauté for 3 min per side or until golden brown.
If you have a smaller skillet, cook in batches, adding oil as needed.
