D'Open Kitchen

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Portobello Croquettes with garlic aioli

Name: Portobello Croquettes with garlic aioli
Prep time: 35 min
Cook time: 30 min
Ingredients: 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; 1 Egg Yolk; 250 ml Olive Oil; 2 tbsp Dijon Mustard; 3 clove Garlic (Finely minced); 1 tbsp Lemon Juice

Recipe by

Trish yee

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.

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Prep Time 35

Cook Time 30

Course Appetizer

Cuisine Spanish

Servings Pieces

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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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.