Asparagus croquettes with mushrooms and garlic

Croquetas de espárragos con champiñones y ajos tiernos
They say that not everyone can like you, except if you are a croquette and I think that these croquettes take the prize for spring croquettes. Do you dare to cook them?


1 bunch of asparagus
1 bunch of young garlic
6 mushrooms
1/2 onion
80 g of flour
Approximately 700 ml unsweetened soy milk

For the batter:

Bread crumbs
1 egg or water with chickpea flour (3 tablespoons of flour per 150 ml of water or vegetable milk)


1. Cut the asparagus, garlic, mushrooms and onions into small squares.
2. Sauté in the pan with a splash of olive oil or a tablespoon of margarine.
3. Once the vegetables are cooked, we add the flour, the spices and stir.
4. Add the milk little by little until it gains consistency and thickens (10-15 min). We set aside in a tupperware and cover with greaseproof paper so that it does not dry out and that it cools for a few hours in the refrigerator.
5. We shape the croquettes with the help of some spoons, pass them through flour, the liquid mixture or the egg and the breadcrumbs.
6. We fry and enjoy.

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