Name: Croquettes with spring onions, shiitake mushrooms, and tofu
Prep time: 45 min
Cook time: 20 min
Yield: 4 people
Cuisine: France
Ingredients: 1 boot ofspring onions; 6 shiitake mushrooms (or button mushrooms if those aren't available); 400 g ofpotatoes; 100 g oftofu; 1/2 boot ofparsley; 2 pods ofgarlic; 2 eggs; 1 tbsp ofrice flour (or wheat flour if you don't have any, but the recipe won't be gluten-free in that case!); olive oil; salt, pepper; chef's knife; Chinese; kitchen grater

main courses side dishes creative cuisine pan-frying

Updated on 23 March 2026 by

ratatouille

8 reviews 4.5 : Very good

Diet

Gluten-free Vegetarian

Level

Easy

Calories

78 pour 100g

Preparation

45 minutes

Cooking

20 minutes

With the arrival of spring, I felt like making this recipe for croquettes with spring onions, shiitake mushrooms, and tofu. I drew inspiration for this from the book Traité de Miamologie – Les Légumes, Stéphan Lagorce, 180°, 208 pages. It’s part of an excellent special edition series from the magazine 180°C, well known among cooks.

These croquettes make for a truly delicious and satisfying dish, combining the crispiness of browned potatoes with a soft, flavorful interior. The shiitake mushrooms add an interesting meaty texture to this vegetarian dish.

Table des matières

Preparation tips for these spring croquettes

These croquettes are fairly simple to prepare; the preparation time mainly depends on chopping the various vegetables.

As I mention in the recipe, you can make the process easier by using certain tools: a colander to drain the water from the grated potatoes, and a cookie cutter with a lid to shape beautiful, evenly sized croquettes!

How to serve and store these spring onion croquettes?

These croquettes should be enjoyed piping hot, perhaps with a green salad. But you can also freeze them and reheat them in the oven.

Give it a try!

I hope you’ll want to make these delicious spring onion, shiitake, and tofu croquettes too! Feel free to share your comments and photos of your creations 🤩

For

people

Add to shopping list

1 boot of spring onions
6 shiitake mushrooms or button mushrooms if those aren't available
400 g of potatoes
100 g of tofu
1/2 boot of parsley
2 pods of garlic
2 eggs
1 tbsp of rice flour or wheat flour if you don't have any, but the recipe won't be gluten-free in that case!
olive oil
salt, pepper

1
Rinse the spring onions and remove any wilted outer layers. Finely
chop them, including the green tops.
2
Rinse the mushrooms and slice them thinly.
3
Sauté the sliced onions and mushrooms in a little olive oil over medium-low heat for 15 minutes.
To avoid any risk of dermatitis from shiitake mushrooms, it is important to cook them thoroughly. Be sure to cook them for the full 15 minutes.

Season with salt and pepper.
4
In the meantime, prepare the rest of the vegetables...
Rinse, peel, and finely grate the potatoes. Once grated,
squeeze the potatoes through a fine-mesh strainer (or with your hands if you don’t have one) to remove any excess water.
Set aside in a large bowl.
5
Rinse the parsley, trim the ends of the stems, then finely chop it. Add it to the large mixing bowl.
The Chef's Tip
To chop the parsley without a food processor, roll it tightly into a small ball and hold it in one hand while slicing it into thin strips with the other hand. The hardest part is done—now you just need to chop a little more to achieve the desired fineness!
6
Slice the tofu thinly and add it to the bowl.
Peel, remove the germ, and mince the garlic finely. Add it to the bowl.
7
In a mixing bowl, add the sautéed onions and mushrooms, the eggs, and the flour.
Season with salt and pepper.
Mix everything together until you have a smooth batter.
8
You can now shape the croquettes.
Take about two large tbsp of dough and place it on your countertop, a cutting board, or—better yet—a silicone mat.
Flatten it slightly and shape it into discs about 8 cm in diameter and no more than 2 cm thick.
The Chef's Tip
You can use a cookie cutter to make the croquettes nice and uniform.
9
Pour oil into the bottom of your pan and heat it over medium heat.
The Chef's Tip
To check that the oil is hot enough but not too hot, use the methods described in this article.
10
Gently place the first batch of croquettes in the pan.
Cook them until golden brown 5 minutes on each side.
11
Once the croquettes are golden brown, place them on paper towels.
Enjoy them while they’re still hot, perhaps with a green salad.