Herby Mushroom Croquetas

1. Chop up the mushrooms until very finely chopped.

2. Heat the butter in a medium frying pan over a medium heat until melted. Add the onions and garlic and fry for 1 minute.

3. Stir in the mushrooms and parsley and season well with salt and pepper. Fry, stirring often until the moisture from the mushrooms evaporates, 8-10 minutes.

4. Stir through the flour until well combined.

5. Gradually pour in the milk until combined. Continue stirring until thickened.

6. Remove from the heat and pour into a bowl. Allow to cool slightly before covering with cling film and leaving to cool completely in the fridge.

7. Once completely cooled and solid enough to roll, around 2-4 hours, remove from the fridge and roll into 12 croquetas.

8. Pour your flour, beaten egg, and breadcrumbs into 3 separate bowls. Bread each croqueta by first rolling in flour followed by egg, followed by the breadcrumbs.

9. Add enough vegetable oil to a pan to cover the croqeutas. Heat to 185C and fry the croquetas in batches for 3-5 minutes until golden, turning them halfway through so they brown on each side. Drain on kitchen paper.

10. Mix up the ingredients for the garlic sauce in a small bowl and serve with the croquetas!