Homemade croquettes

Slice the shallot and the shiitakes. Melt the butter in a pan and fry the shallot glassy. Add the shiitakes and fry them in 2-3 minutes. Sprinkle the flour over it and bake for another minute. Pour half the vegetable stock with stirring and keep stirring until it binds.

Add the remaining stock while stirring for a dash and stir until it becomes a thick sauce, add some more stock if necessary. Let it simmer for another 5 minutes. Split the eggs.

Stir from the heat the cheese and some freshly ground pepper through the sauce and then stir in the egg yolks. Rinse a low oven dish with cold water and iron the ragout in the bowl. Place the dish covered with plastic wrap in the refrigerator and let it firm in 2-3 hours.

Whisk in a deep plate the proteins with ½ tablespoon of water. Sprinkle the breadcrumbs in another deep plate. Cut the ragout in the dish into 30 equal pieces.

Form each piece of ragout with wet hands into a nice ball. Roll straight through the egg white and then through the breadcrumbs and repeat this again. Make sure that all the bitterballs are well covered with breadcrumbs. Place the bitter balls on a flat dish and leave them covered in the refrigerator for another 1 hour.

Heat the oil in the fryer to 175 ° C. Put 6 bitterballen at a time in the basket and fry in 2-3 minutes golden brown. Let them drain on a piece of kitchen paper. Serve the bitterballen. Nice with mustard.