Imprimer la recette

Croquettes with spring onions, shiitake mushrooms, and tofu

Serves : 4 people
Preparation : 45 minutes
Cooking : 20 minutes

Ingredients

Instructions

  • Rinse the spring onions and remove any wilted outer layers. Finely
    chop them, including the green tops.
  • Rinse the mushrooms and slice them thinly.
  • 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.

  • 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.
  • 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!

  • Slice the tofu thinly and add it to the bowl.
    Peel, remove the germ, and mince the garlic finely. Add it to the bowl.
  • 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.
  • 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.

  • 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.

  • Gently place the first batch of croquettes in the pan.
    Cook them until golden brown 5 minutes on each side.
  • Once the croquettes are golden brown, place them on paper towels.
    Enjoy them while they’re still hot, perhaps with a green salad.