Croquettes with mushrooms and leeks

Another recipe vegan croquettes, this time with mushrooms and leeks. Delicious.

Ingredients

• 12 liter of soy milk
• 4 tablespoons flour
• 4 large mushrooms
• 1 leek
• A splash of olive oil
• Black pepper
• Nutmeg
• Wheat flour
• Breadcrumbs


Preparation

Put the olive oil in a large skillet over medium heat, then sauté the leek cut into small pieces.

Once done the sliced mushrooms and sauté until tender is added.

Then add the flour and stirring, let it roast slightly for a few minutes. If the flour cannot join with leek and mushroom for being too dry, add a little more olive oil.

Once a little flour toast, go throwing soy milk gradually while stirring.


Cook about 10 minutes, stirring constantly. Remove from heat, season and pour nutmeg to taste (if you're not used to this spice check and go slowly trying until you feel good).

Remove some to be well mixed spices and let stand overnight covered with a cloth.

The next day prepared in a container about 5 heaping tablespoons of flour and mix with a little water and salt until the mixture has the consistency of beaten egg.

In another bowl, put bread crumbs. Then take a spoonful of cold pasta, prepare the above number and make an elongated ball.

Grease the ball first with flour paste and then roll with bread crumbs. So do all the dough and fry the croquettes in hot oil.

Put in a bowl absorbent paper to remove excess oil croquettes. Serve warm, but also good cold.