Description
Vegetable week was for me the most interesting, because I don't very often cook without meat. It turned out that, with imagination, can of vegetables make this a dish that even meat eaters eat without wincing.
Ingredients
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Eggplant
300 g
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Zucchini
300 g
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Onion
1 piece
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Dutch cheese
100 g
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Flour
5 Tbsp
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Chicken egg
1 piece
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Soy sauce
2 Tbsp
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Bread crumbs
4 handful
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Vegetable oil
-
Mushrooms
200 g
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Onion
1 piece
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Sour cream
300 g
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Vegetable oil
1 Tbsp
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Salt
-
Thyme
1 pinch
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Black pepper
Cooking
Eggplant boil for a couple 15-20 minutes to clean.
Grind in a blender zucchini and peeled onion.
Add the eggplant and grind the whole mass again.
Later in the chopped vegetables add grated cheese, eggs, soy sauce from Kikkoman, flour. Here I want to elaborate. Flour does not need to pour all at once. If You don't use soy sauce, flour, of course, need less, as less fluid. In addition, the more flour, the easier it is to sculpt croquettes, but they must be no larger than a walnut, not to get a soggy middle.
Croquettes, roll in breadcrumbs and fry in deep fat.
Croquettes ready to put on a paper towel to stack fat. By the way, delicious croquettes not only hot but cold. However, the crust loses its crispness.
For the sauce you need to finely chop the mushrooms and onions.
Sauté onions in butter until transparent, add the mushrooms and increase the heat. Cook, stirring, until the liquid evaporates.
Add salt, pepper, thyme and sour cream. Bring to a boil, remove from heat. The sauce can be made in advance and then just reheat.
Serve the croquettes with mushroom sauce.
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