Chanterelle Croquettes

Serves 4. Preparation and Cooking 30-45mins chanterellecroquettes

4 Large desiree potatoes, peeled and diced
1/2 cup Bechamel sauce (White sauce)
3 tbs grated parmesan
1 tbs chopped parsley
20 gms Dried Chantarelles
2 tbs unsalted butter
1 tbs truffle oil
Half lemon
1 cup hot water
Sea salt and pepper to taste
1/2 cup plain flour
2 eggs
3/4 cup breadcrumbs

Soak the chantarelles in the hot water for 20 mins. Drain and chop, reserving the liquid. Reduce the liquid until only half left. Gently cook the potatoes in salted water until soft, careful not to boil the water rapidly to avoid water logging the potatoes, drain and mash ensuring there are no lumps.

In a bowl mix the mashed potato, bechamel sauce, truffle oil and cheese. Heat a frypan to medium heat with the butter in from the start when it starts to foam add the chantarelles and season, sautee until cooked and then add the parsley and the remaining stock and a squeeze of lemon juice. Add to the potato mix and adjust seasoning. Allow to cool and set. Portion using a table spoon. Using slightly wet hands mould into the desired shape, either a ball, disc or lozenge and set aside.

In a bowl whisk the 2 eggs. Dust the croqutte in flour, dusting off the excess, using a fork dip the croquette into the egg and then into the breadcrumbs, making sure there is an even coating of breadcrumbs. Repeat with remaining mix.

To cook either heat a frying pan with some vegetable oil to a low/medium heat and gently fry until the crust is golden, then drain on paper towel or place on a parchment lined baking tray and bake in the middle of the oven at 170 degrees celcius until golden. About 12-15 mins.

Ingredients

4 Large desiree potatoes, peeled and diced
1/2 cup Bechamel sauce (White sauce)
3 tbs grated parmesan
1 tbs chopped parsley
20 gms Dried Chantarelles
2 tbs unsalted butter
1 tbs truffle oil
Half lemon
1 cup hot water
Sea salt and pepper to taste
1/2 cup plain flour
2 eggs
3/4 cup breadcrumbs


Instructions

Soak the chantarelles in the hot water for 20 mins. Drain and chop, reserving the liquid. Reduce the liquid until only half left. Gently cook the potatoes in salted water until soft, careful not to boil the water rapidly to avoid water logging the potatoes, drain and mash ensuring there are no lumps.

In a bowl mix the mashed potato, bechamel sauce, truffle oil and cheese. Heat a frypan to medium heat with the butter in from the start when it starts to foam add the chantarelles and season, sautee until cooked and then add the parsley and the remaining stock and a squeeze of lemon juice. Add to the potato mix and adjust seasoning. Allow to cool and set. Portion using a table spoon. Using slightly wet hands mould into the desired shape, either a ball, disc or lozenge and set aside.

In a bowl whisk the 2 eggs. Dust the croqutte in flour, dusting off the excess, using a fork dip the croquette into the egg and then into the breadcrumbs, making sure there is an even coating of breadcrumbs. Repeat with remaining mix.

To cook either heat a frying pan with some vegetable oil to a low/medium heat and gently fry until the crust is golden, then drain on paper towel or place on a parchment lined baking tray and bake in the middle of the oven at 170 degrees celcius until golden. About 12-15 mins.


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