Mushroom and Potato Croquettes with Basil Aioli

Makes 14, Prep 50 mins, Cook 15 mins

½ cup plain flour 2 eggs, lightly beaten breadcrumbs 1½ cups packaged dried fry Vegetable oil, to shallow shredded Mixed salad leaves with beetroot, to serve

CROQUETTES 750g medium Desiree potatoes (about 5), peeled, chopped 1 tblsp olive oil chopped 300g cup mushrooms, finely 2 cloves garlic, crushed finely chopped 3 green spring onions, basil coarsely chopped fresh ¹⁄³ cup 1 egg, lightly beaten

BASIL AIOLI ½ cup fresh basil leaves 1 cup garlic aioli rind 1 tsp finely grated lemon 1 tblsp lemon juice Salt and pepper, to taste

1 To make croquettes, cook potatoes in salted water a large saucepan of boiling until smooth. until tender. Drain. Mash cold. Cover. Refrigerate until pan over 2 Heat oil in a large frying and garlic. a high heat. Add mushrooms until soft and Cook, stirring occasionally, Transfer to a bowl. liquid has evaporated. cold. Refrigerate, covered until Blend all 3 Meanwhile, make aioli. until smooth. ingredients in a blender covered. Transfer to a bowl. Refrigerate, onions, basil and 4 Add the mushrooms, with salt and egg to the potato. Season pepper. Mix well to combine. shape ¼ 5 Using clean, damp hands, Dust in cups of mixture into croquettes. in breadcrumbs. flour.dip in eggs. Coat large, deep frying 6 Heat enough oil in a to shallow-fry. pan over a medium heat batches. Add the croquettes in three for Shallow-fry, turning occasionally until golden. about 4 to 5 minutes, or paper. Drain on absorbent kitchen aioli and salad 7 Serve croquettes with leaves with beetroot.