200 Grams – Mushrooms Of Your Choice(finely diced)
Half Cup – Flour
Two And Three-fourth Cups – Unsweetened Coconut Milk(divided)
Pepper to Taste
One And A Half Cups – Breadcrumbs
Oil For Frying
Heat one tablespoon of oil in a large pan over medium heat. Add the onion and fry until transparent then add the garlic and fry till soft and fragrant. Remove it to a plate.
Fry the mushrooms in two batches add half the chopped mushrooms and leave them alone for a few minutes to brown on the first side before stirring to brown on the other side. Once done season with salt and pepper and remove to the plate with the onions and fry the second batch of mushrooms. Keep aside.
Combine 400ml of the coconut milk with the vegetable stock in measuring cup. Keep aside for the moment.
In a small pot heat three tablespoons of olive oil over medium heat. Little by little, shift in the flour, stirring it in as you add it so that it doesn’t make the lump. Allow it to cook, stirring constantly, until the raw flour smell goes away or for a minute or two.
Add a small amount of the coconut milk-stock and whisk it really well. At first, it will evaporate but keep adding the liquid little by little, whisking constantly, until it starts to come together into a sauce. Most important to avoid lumps you really need to whisk it.
Once all the milk has been added, keep whisking while it comes to a simmer and simmer, whisking until it’s thick.
Remove from heat and stir in half teaspoon salt, pepper to taste, the mushrooms, onion, and garlic.
Transfer to a dish and let it cool. Once cool, cover it with plastic wrap, pressing the wrap onto the top of the filling, and refrigerate until completely cold.
When ready to fry, heat oil for deep frying in a small pan over medium heat.
Put the remaining coconut milk in one bowl and the breadcrumbs in another. Take about a teaspoon of the filling and roll it into a round shape. Cover it in breadcrumbs, then dip it into the milk and back into the breadcrumbs once again.
Fry in batches, flipping as necessary, until golden brown. Remove to a kitchen towel to absorb excess oil.
Serve hot the mushroom croquettes with sauce.
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