Wild mushroom centred potato croquettes

Wild mushroom centred potato croquettes



1.Place potatoes in a saucepan; cover with cold water. Bring to the boil over medium heat. Cook 15-20 minutes, or until tender. Drain; place through a ricer. Stir through butter, egg, parsley and seasoning; mix until smooth. Set aside to cool
2.To make mushroom butter: place dried mushrooms into a bowl; just cover with hot water. Stand, until softened. Drain; reserve 1 tablespoon of the soaking liquid. Coarsely chop the mushrooms; mix with garlic and softened butter. Put butter into refrigerator; chill until firm.
3.Place egg and breadcrumbs in two separate shallow dishes.
4.Using a 1/4-cup measuring cup, measure potato mixture out; shape into a log/egg shape. Spoon 1 teaspoon of butter mixture and roll into a ball. Push into centre of potato; smooth over to enclose. Repeat with remaining potato and mushroom butter.
5.Dip croquettes into egg and then into breadcrumbs.
6.Fill a frying pan 1/3 full with oil; heat over medium heat. Cook croquettes, in batches, turning, 3-4 minutes or until golden. Drain on absorbent paper; place onto a platter. Sprinkle with salt, to taste.