Mushroom Makhani Croquettes
These croquettes were inspired by similar crab filled ones that I got at the Iberian Pig in Buckhead, Atlanta. Instead of using meat, I wanted to try a mushroom substitute to achieve the same creamy and crispy texture. Trust me, you won’t even miss meat after trying these. To add to the fusion aspect of this dish, I topped it with fresh cilantro and a homemade makhani sauce!
INGREDIENTS
Makes 6 Tapas Pieces
8 Button Mushrooms
6 Cloves of Garlic
1 TSP Thyme
1 TBSP Olive Oil
1/2 Tsp Salt
1 Tsp Pepper
1 Egg
1/4 C Whole Milk Ricotta
1/4 C Parmesan Cheese
Red Chili Flakes
Panko Breadcrumbs
INSTRUCTIONS
Chop the mushrooms into small cubes and slice the garlic thinly.
Heat up the olive oil on medium heat. Add the mushrooms, garlic, and chopped thyme into the pan. Sautee for 10 minutes until the mushrooms are cooked and the water is cooked out. Add salt and pepper to season.
Put the mixture in the fridge so it cools down quickly for about 15-20 minutes.
Mix the ricotta, parmesan, and egg in a mixing bowl. Add the cooled mushroom mixture and red chili flakes and mix till combined.
Form 6 even balls, coat in panko and place on a plate. Put the plate in the freezer to allow the croquettes to keep their shape for about 30 minutes.
Lastly, put the balls in a 425 F oven or air fryer for 10-12 minutes until golden brown and crispy.
Serve with your favorite dressing! I used the Bar Uncle (IG: BarUncle_) makhani sauce, it was insanely good.