Portobello Croquettes with garlic aioli
Indulge in the irresistible fusion of flavors with our Portobello Croquettas served with velvety garlic aioli. These golden-brown bites feature a delectable blend of finely minced Portobello mushrooms, aromatic herbs, and a hint of creamy cheese, all enveloped in a crisp breadcrumb coating. The star of the show, our garlic aioli, complements the croquettas perfectly, adding a rich and zesty dimension to every bite. Whether enjoyed as a delightful appetizer or a scrumptious snack, our Portobello Croquettas with garlic aioli are a culinary delight that promises to tantalize your taste buds.
Ingredients
Croquettas
- 100 g Portobello Mushroom finely diced
- 1 small bunch Chives
- 2 tbsp Olive Oil
- 60 g Butter
- 60 g Plain Flour
- 400 ml Milk
- Dash Nutmeg
- 1 large Baked Potato
- 25 g Hard Cheese Grated Parmesan
- 2 Eggs Beaten
- 150 g Panko Breadcrumbs
- Oil to Fry
Garlic Aioli
- 1 Egg Yolk
- 250 ml Olive Oil
- 2 tbsp Dijon Mustard
- 3 clove Garlic Finely minced
- 1 tbsp Lemon Juice
Instructions
Croquettas:
- In a frypan, add oil and fry off the portobello & chives then set aside.
- With the excess oil, add in butter to melt. Add in flour and whisk to cook - while incrementally adding the milk to form a very thick beschamel.
- Remove from heat and fold in the mashed baked potato, nutmeg and cheese.
- Rest the mix in the fridge for about 20 - 30 mins until set.
- Form the batter into egg shapes and crumb with eggs and panko twice before frying until golden brown.
Garlic Aioli:
- In a big mixing bowl and a a balloon whisk, add the egg yolk then slowly whisk (and emulsify) the egg and oil.
- When ready, add the mustard, salt and pepper with the garlic and lemon juice to stabilise it.
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