|1.||Eggplant Mass on croquettes||3 PC.|
|2.||Mushrooms Mass on croquettes||200 gram|
|3.||Adyghe cheese Mass on croquettes||150 gram|
|4.||Garlic Mass on croquettes||3 clove|
|5.||Parsley (greens) Mass on croquettes||0,5 beam|
|6.||Chicken egg Mass on croquettes||1 PC.|
|7.||Baton Mass on croquettes||100 gram|
|8.||Thyme Mass on croquettes||0,5 Tsp|
|9.||Salt Mass on croquettes||1 Tsp|
|10.||White pepper Mass on croquettes||0,5 Tsp|
|11.||Mushrooms Mushroom sauce||3 PC.|
|12.||Sour cream Mushroom sauce||200 Ml|
|13.||Garlic Mushroom sauce||1 clove|
|14.||Parsley (greens) Mushroom sauce||1 handfuls|
|15.||Salt Mushroom sauce||0,5 Tsp|
|16.||Allspice Mushroom sauce||0,5 Tsp|
|17.||Baton Breading||100 gram|
|18.||Paprika Breading||1 Tsp|
|19.||Turmeric Breading||1 Tsp|
1 . Stage
Pierce the eggplants with a fork in several places, bake in the oven at 190 * until soft (25 minutes).
2 . Stage
Chop the oyster mushrooms, fry in a small amount of vegetable oil until golden. At the end, add 1 tsp. butter to enhance the flavor of the mushrooms.
3 . Stage
Chop garlic and parsley with a knife, mash cheese with a fork
4 . Stage
Peel the cooled eggplants from the skin, chop them finely with a knife, as for caviar. You can use a blender, but do not puree into a paste. Combine the prepared ingredients: eggplant, fried mushrooms, cheese, garlic, parsley, raw egg. Stir.
5 . Stage
Add breadcrumbs (I grate a loaf on a grater). Salt, pepper, add dried thyme. Put it in the fridge for half an hour. The cooled mass is easier to mold.
6 . Stage
Prepare the breadcrumbs: mix breadcrumbs with paprika and turmeric.
7 . Stage
With hands moistened with water mold small balls of croquettes (1 tbsp. mass). Roll in the breadcrumbs, roll in the palm of your hand, so that the breadcrumbs stick to the croquettes. On oiled and (I advise) sprinkled with semolina or breadcrumbs, lay out the croquettes and bake for 25 minutes at 170° until golden.
8 . Stage
From the rest of the mass I made oblong croquettes (2 by 4 cm) of the same mass. I fried them in a small frying pan with 100g of oil. They were not dipped completely in oil, the oil was enough, reaching the middle of the croquettes. They fry very fast. I put them on a paper towel.
9 . Stage
Prepare sour cream sauce with mushrooms and herbs for our croquettes
10 . Stage
Garlic and mushrooms in small cubes.
11 . Stage
In a heated frying pan with oil fry the garlic for 1 minute, add the mushrooms, stir, fry for another 5 minutes. (remember-to enhance flavor add 1 tsp. butter) Reduce the heat to medium, pour on the pan sour cream, 50 ml of water. Braise the sauce for 5 more minutes. One minute before it's ready, pour the greens into the sauce and season with salt.
12 . Stage
Serve the croquettes as an appetizer in their own right. You can also serve them as a side dish with mashed potatoes or boiled rice
13 . Stage
Here's the cut.
14 . Stage
And most importantly, this dish opens up such a flight of fancy! At first I wanted to chop some bell peppers, then I wanted to add nuts (pine nuts or chopped walnuts), and so much more! And with the addition of some bright note, this dish will play a new tune every time. (Loud, right?) Anyway, bon appétit!