Polish Mushroom Croquettes

Top down view of mushroom croquettes in ceramic dish.

Polish Mushroom Croquettes consist of a soft mushroom-potato filling encased in a crispy coating of flour, egg and breadcrumbs. They are easy to make and can be prepared in advance.

Course Side Dish, Snack

Cuisine Polish, vegetarian

Prep Time 30

Cook Time 15

Cooling and resting 1

Total Time 1 45

Servings croquettes

Calories 59kcal

Author Monika Dabrowski

Equipment

Food processor
3 shallow bowls
Large non-stick frying pan

Ingredients

1 pound mushrooms
10.58 ounces potatoes unpeeled, approx. 2 med. potatoes
1 onion finely chopped
2 large eggs 1 whole, 1 lightly beaten
⅓ cup cheddar cheese coarsely grated
8 tablespoons breadcrumbs plus 4-5 for coating
2 tablespoons flour
1 teaspoon fine sea salt and freshly ground pepper each, or to taste
5 tablespoons vegetable oil

US Customary - Metric

Instructions

Prepare potatoes: Boil the potatoes until tender. Remove from the heat, drain well and set aside for a few minutes until cool enough to handle. Peel then mash the potatoes until creamy. Set aside to cool completely.
Prepare mushrooms: Roughly chop the mushrooms then place one half in a food processor and pulse until finely chopped. Transfer to a bowl and pulse the rest of the mushrooms. Set aside.
Sautee onion: In a large non-stick pan heat 1 tablespoon of oil, add the onion and cook gently for about 3 minutes until softened, stirring often.
Add mushrooms: Add the mushrooms, some of the salt and pepper, increase the heat until medium/high and cook for about 10 minutes stirring occasionally (if you don’t stir too much the mixture will brown a little which will add more flavour). The mixture is ready when all the moisture has been absorbed and the mushrooms are nicely browned. Remove from the heat and set aside to cool completely.
Combine filling ingredients: Combine the potatoes, mushroom filling mixture and cheese. Stir thoroughly, taste the mixture then add the rest of the salt (and more pepper) if needed.
Add egg: Stir in one egg and 8 tablespoons of breadcrumbs. Refrigerate the mixture for 30 minutes (up to overnight).
Form croquettes: Form round balls (about the size of a golf ball) then gently roll each using the palms of your hands until approx. 3 inches (7-8cm) long. It’s a good idea to rub a little oil in your hands to prevent the mixture sticking to them as you roll. You should have 12 croquettes rolls.
Prepare coating ingredients: Prepare 3 bowls: for the flour, beaten egg, and 5-6 tablespoons of breadcrumbs.
Coat croquettes: One by one roll the croquettes first in the flour then the egg and lastly in the breadcrumbs.
Fry croquettes: In a large pan heat 1.5 tablespoons of oil and fry the croquettes over a low/medium heat for about 8 minutes turning 90 degrees every 2 minutes to give them 4 sides. Add a little oil as needed to make sure the croquettes are evenly browned and crispy on all sides. Work in batches to avoid overcrowding the pan.
Serve: Remove from the pan and set aside for 5 minutes before serving.

Notes

Mushrooms: Wipe the mushrooms using kitchen paper (do not rinse). For best results blend in 2 batches.
Potatoes: It is important to mash them while still warm (so the mixture is as smooth as possible).
Preparation: To save time prepare the mushroom mixture while you are waiting for the potatoes to cook.
Frying croquettes: Avoid overcrowding the pan so you can comfortably turn the croquettes over as they cook.
Serving: Rest your mushroom croquettes for 5 minutes before serving. They will become a little firmer but will still be crispy.
Storing: Leftovers can be refrigerated, covered, for up to 3 days.
Reheating: Reheat in a hot oven (or broil/place under the grill for a few minutes), turning over halfway through.
Freezing: Assemble the croquettes rolls (without the coating mixture) in an airtight container separating with pieces of parchment for up to 3 months. Defrost in the fridge overnight then dip in the coating mixtures and fry as per Instructions.

Nutrition