White beans soak for 5 hours, and preferably overnight. In the morning drain the water, cover and boil until tender.

Onions and mushrooms finely chop. I have a frozen aspen.

In a pan heat vegetable oil and fry the onions with the mushrooms for 15 minutes. Remove from heat, season with salt and pepper and add the crushed clove of garlic.

With beans, drain water, add salt and pepper and grind using a blender to puree. Add the egg and again grind blender. Stir in 2 tablespoons breadcrumbs, 2 tbsp flour and stir in with a spoon. Should be a pretty thick puree, which can be shaped. Note that when cooling the puree becomes thicker, so that flour and bread may need less or more. * If keep post, eliminate the egg and add a little more flour.

Pour on the plate of breadcrumbs, with wet hands form a cake and put in the center of the mushroom stuffing.

Form a "Patty" and roll it in breadcrumbs.

With two wide blades give the croquettes a rectangular shape. Fry the croquettes in vegetable oil until zolotisty.