Crispy Potato Croquettes with Mushroom Sauce
Ingredients
- About 6 potatoes
- 1 tablespoon margarine
- 1 tablespoon flour
- Salt and pepper
- Pinch of nutmeg
- 500ml oil
- Flour (for coating)
- Oat milk (for coating)
- Breadcrumbs (for coating)
- Mushroom sauce (2 handfuls of mushrooms, 1/4 leek, oil for frying, soy cream, soy sauce, pepper, chili)
- Cucumber salad (refer to the salad story highlight)
Preparation
Peel the potatoes and cook them until soft.
Let the cooked potatoes cool down.
Add margarine, flour, nutmeg, salt, and pepper to the potatoes.
Puree the mixture until smooth.
Form the mixture into about 10-12 croquettes.
Prepare three separate bowls with flour, oat milk, and breadcrumbs for coating.
Roll each croquette in flour, then dip it in oat milk, and coat it with breadcrumbs.
Heat up the oil in a pot.
Fry all the croquettes until crispy and golden.
Serve the potato croquettes with ketchup and plant-based mayonnaise, or with mushroom sauce and a side salad.