Potato Croquettes in Mushroom Sauce

1. 1 Wheat flour 25 g
2. 2 Cream 20%pack 500 ml ≈ $3.00 40 ml
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 10 ml
4. 4 Butterpack 180 g ≈ $1.58 10 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Button mushrooms≈ $7.50 per kg 60 g
7. 7 Potatoes≈ $2.19 per kg 100 g
8. 8 Onions≈ $1.60 per kg 18 g
9. 9 Sunflower oil 12 ml
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Peel and boil potatoes⁷ for 20 minutes until tender, then drain.

2. Mash potatoes⁷ into a smooth purée, stir in 1 egg, half the butter⁴, milk³, and half the salt.

3. Shape into balls, coat in flour, and fry in sunflower oil until golden brown.

4. Finely chop onion⁸ and mushrooms, then sauté for 7 minutes until soft.

5. Add remaining flour, salt, and cream², simmering 3–5 minutes until thickened.

6. Grease a baking dish with the remaining butter⁴, place croquettes inside, and pour sauce over them.

7. Bake at 350°F (180°C) for 5–10 minutes until the sauce bubbles.

In short

• In the planner this dish is cooked for two days: reheat on day two.