Ingrediënten
- oil, for frying
- 300 grams oyster mushrooms
- 250 grams Veggie Premium Mince
- 3 cloves of black garlic
- 80 grams olive oil
- 80 grams flour
- 800 ml liquid vegetable stock
- 2 tablespoons paprika powder
- 1 diced small red bell pepper
- tinned tomato puree (approx. 70 grams)
- 2 tablespoons parsley
- 4 teaspoons agar agar
- 100 ml cold water
- 50 grams chickpea flour, or alternatively corn starch
- 24 tablespoons of plant-based milk, such as unsweetened
- oat drink
- Breadcrumbs
- coconut oil, for frying
- Slice the oyster mushrooms and the black garlic.
- Briefly fry the mushrooms in a little oil in a frying pan until they brown slightly and add the garlic and seitan, then set aside.
- Make a roux with the flour.
- Add the vegetable stock and stir in well.
- Add the slices of oyster mushrooms and seitan, paprika powder, diced red bell pepper, tomato puree and parsley and leave to gently simmer for 1 or 2 minutes.
- Dissolve the agar agar in cold water and add this mixture to the ragout.
- Let simmer on a low heat for 2 minutes.
- Pour the ragout into a metal baking tray or dish, cover with cling film and put in the fridge for at least a couple of hours or preferably one more night.
- Roll the congealed ragout into croquettes. You should be able to make 8 pieces from this amount.
- Mix the chickpea flour (or corn starch) in with the plant-based milk using a whisk until it becomes it has a smooth consistency without any lumps. Pour the mixture into a deep dish.
- Cover the other deep dish with a layer of breadcrumbs.
- Roll the croquettes one by one through the liquid mixture and then through the breadcrumbs. Repeat this one more time.
- Deep fry the croquettes until they start to brown.
Tip of Serge:
If the consistency of the liquid mixture is too thin, put it in the freezer for 15 minutes.