Leek and Mushroom Croquettes
Flavourful bites of food are hard to resist any time, but when they come in the shape of these, crispy round balls of yumminess, it is impossible to not just dig in. Tapas dishes are known for their versatility, shareability, finger-friendly nature, making these a popular and enjoyable choice when serving small plates in a social setting. We have yet to create a tapas book, (but Amazing Grazing comes close!)
We love these so much, we dream about them! hahaha. Don't forget to whip up a batch of the also fantastic Paprika Aioli to go with, or you could just use regular aioli. We certainly have loads of options for that amazing dippy dressing on this site.
Get yourself organised. This must be on your to do (to eat) list now!
Don't forget to try any or all of our other amazing snacky things that go very well with drinkies. Here are just a few to be taking a look at:
Air Fryer Kale Chips with Chilli and Salt Flakes
Swiss Cheese & Mushroom Tartlets
Pad Thai Lettuce Cups (San Choy Bow)
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
Need
- 20 Grams dried shiitake mushrooms (no stem)
- boiling water for hydrating mushrooms
- 2 leek white part and tender green part only, roughly chopped
- 70 Grams butter cubed BUY
- 1 Pinch pink salt flakes BUY
- 1 Handful fresh oregano leaves
- 1 small handful of fresh thyme leaves
-
Bechamel
- 120 Grams Dutch cheese (gruyere/Swiss/pradera) cubed
- 60 Grams parmesan cheese cubed
- 45 Grams bakers or strong flour
- 45 Grams butter BUY
- 240 Grams milk
- 2 Pinches pink salt flakes BUY
- black pepper to taste
-
The Rest
- Extra Virgin Olive Oil (EVOO) for frying BUY
- 1 Cup bakers or strong flour
- 2 egg lightly whisked
- 2 Cups panko, seasoned with salt
-
To Serve
- 100 Grams rocket leaves (arugula)
- 1 Batch Paprika Aioli to serve Recipe
Do
- 1
Place dried mushrooms in a bowl and cover completely with boiling water. Cover and let sit for at least 30 minutes. Drain and set aside.
- 2
Place leek and butter in the Thermomix bowl. Chop 5 sec/speed 6. Add the mushrooms and chop 2 sec/speed 6. Sauté 10 min/Varoma/speed 1. Scrape into a bowl. Add salt and fresh herbs, stir to combine.
- 3
To make the bechamel place cheeses into the Thermomix bowl. Mill 10 sec/speed 4.
- 4
Add remaining ingredients and cook 8 min/80°C/speed 4. Then, 2 min/90°C/speed 4.
- 5
Pour over leek mixture and stir to combine. Cool.
- 6
Pour mixture onto a large piece of cling wrap, shape into a log and wrap up. Place in the freezer for 2 hours. Or refrigerate over night.
- 7
Roll into balls and freeze for 1 hour. In 3 bowls, place flour, egg and panko. Dip croquettes into flour, egg, then panko. Return to freezer for 1 hour.
- 8
Heat oil and fry croquettes. Push them around constantly to keep the round shape while browning.
- 9
Serve on a bed of rocket with paprika aioli.
