Potato And Herb Croquettes With Mushroom Sauce


Soft and fluffy on the inside, warm and crispy on the outside, these delightful potato and herb croquettes are a popular addition to any Spring menu. Served with a rich mushroom sauce, these moreish parcels are a complete vegetarian meal packed with selenium, potassium, riboflavin, niacin and vitamin D.

The combination of fresh parsley, chives and tarragon add a lovely, fresh feel and enhance the flavours in this dish.

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Method

  1. Roughly chop potatoes. Steam until very soft then mash and season. Set aside and allow to cool for 5 minutes, then stir through herbs, half the eggs and salt and pepper.

  2. Place flour, remaining eggs, grated cheese and breadcrumbs in separate bowls. Roll one tablespoon of the potato mixture into a log shape. Roll the croquette in the flour, shaking off any excess. Dip in the egg and roll in the breadcrumbs to evenly coat. Place on a tray lined with non-stick baking paper. Repeat with remaining potato mixture.

  3. Place the croquette in the fridge to chill for 20 minutes.

Heat olive oil in a non-stick frying pan and add 4 croquettes to oil for 2-3 minutes or until golden brown. Transfer to a plate lined with paper towel. Repeat in batches. Drain on a paper towel. Serve with lemon wedges.

To make sauce:

  1. Melt butter in a frying pan over medium heat. Add onion. Cook, stirring for 5 minutes or until softened. Add garlic, mushrooms and cook, stirring for 3 to 4 minutes or until softened.

  2. Add wine, bring to the boil. Reduce heat to medium-low. Simmer for 2-3 minutes. Stir in cream and bring to the boil. Simmer for 10 minutes or until reduced by half. Season with salt and pepper. Serve with croquettes.