Mushroom Makhani Croquettes
Creamy, crispy mushroom filling topped with makhani sauce and cilantro! 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! ⏱️ Total Time: 35 minutes
Ingredients
Croquettes
- 8 Button Mushrooms
- 6 Cloves 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
- 1
Chop mushrooms into small cubes and slice garlic thinly.
- 2
Heat olive oil on medium. Add mushrooms, garlic, and thyme. Sauté 10 minutes until mushrooms are cooked and water is evaporated. Season with salt and pepper.
- 3
Cool mixture in fridge for 15-20 minutes.
- 4
Mix ricotta, parmesan, and egg in bowl. Add cooled mushroom mixture and red chili flakes.
- 5
Form 6 even balls. Coat in panko breadcrumbs.
- 6
Freeze balls on plate for 30 minutes to hold shape.
- 7
Air fry or bake at 425°F for 10-12 minutes until golden brown and crispy.
- 8
Serve with makhani sauce or your favorite dipping sauce!
Pairs Perfectly
Rani
Our signature sauce with perfect heat balance. Rani is crafted with all of your quintessential green chutney ingredients, but built into a hot sauce. Notes of mint, cilantro, green apple, red onion, and dried mango. 🌟 Key Features: Heat Level: ⭐⭐⭐☆☆ (Medium) Primary Ingredients: Thai chili, cilantro, mint, dried mango, green apple Flavor Profile: Tangy, robust, balanced heat Perfect With: Pizza, pasta, sandwiches, grilled chicken, breakfast dishes, chaat 👨🍳 Chef's Favorite: This is our most versatile sauce - perfect for both cooking and finishing dishes.