Egg White and Mushroom Croquettes
Egg White and Mushroom Croquettes is a perfect recipe to share with your family. This preparation has an unmatched flavor, and it is also a very healthy recipe. Here you will find a different option from classic tuna or potato croquettes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
- 30 grams San Juan® egg whites
- 30 grams San Juan® egg whites, for breading
- 350 white button mushrooms, thinly sliced
- 150 milliliters cow's milk
- 60 grams flour
- 50 milliliters unsweetened whipping cream
- 50 milliliters red salsa
- 50 milliliters green salsa
- 30 milliliters extra virgin olive oil
- 30 grams butter
- 5 grams salt
- 2 grams nutmeg
- 100 grams breadcrumbs
- 500 milliliters vegetable oil
- 1 strawberries
- 3 spinach
- 1 flowers, edible
- 2 baby carrots, in butter
Preparation
5 mins
20 mins
Low
- In a skillet, heat the olive oil, sauté the mushrooms, remove and set aside.
- Add flour to the hot oil, add the milk, and cook until thickened, season with salt and pepper, and add a pinch of nutmeg, then remove.
- Whip the San Juan® Egg Whites until the mixture breaks and add to the cream.
- Add the mushrooms and let cool in the refrigerator.
- With the dough, make balls of approximately 3 cm and coat them in breadcrumbs.
- Break the binding of the San Juan® Egg White and dip the balls in it again, then bread again.
- Fry in hot vegetable oil, drain, and remove excess oil with absorbent paper.
- Serve with red and green sauce.
- Garnish with edible flowers, strawberries, baby lettuce leaves, and baby carrots in butter.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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