Croquettes

Today we bring a recipe of croquettes of mushrooms and onion, but you can do the stuffing whatever you want, even you can make use of what you have left over from other dishes.

Ingredients for 2 servings:

- ½ onion

- 2.11 oz of mushrooms

- 9 level tablespoons flour

- 6 tablespoons oil

- 700 ml of skimmed milk

- 2 eggs

- Breadcrumbs

- 1 pinch of nutmeg

- Salt

Recipe:

- Cut the onion and mushrooms into small squares.

- In a pan, pour a half tablespoon of oil and the mushrooms and onions until they are golden and set aside in a separate dish.

- In the same pan, pour the other  4'5 tablespoons of oil and the 9 tablespoons of flour and stir until they are golden.

- Pour milk slowly while you remove the mixture constantly at over medium heat until it begins to thicken.

- Take a little salt and a pinch of nutmeg.

- Continue stirring occasionally until you see that the béchamel sauce begins to bubble (like a boil) and remove from heat.

- Add the béchamel sauce and stir well until everything is well distributed throughout the mass.

- Pour the filling into a bowl and let cool to room temperature. (Picture 1)

- Once you have cooled down, put the bowl into the fridge for about 3 hours. This facilitates later to shape the mass, although this step is not essential. (Picture 2)

- Take the dough from the refrigerator and, using a fork, begin to shape the dough.

- Coat the mass in egg and then in breadcrumbs.

- Fry the croquettes in a pan with oil over medium heat.

- Once golcen, place on a plate with absorbent paper to remove the excess of oil.

*Tip: If you do not have nutmeg at home, you can have a pinch of ground cinnamon, which also gives it a very rich flavor.

Picture 1: Bechamel just prepared

Picture 2: Rested bechamel 

Bon appétit!