Polish croquettes with mushrooms and cheese

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Today I'd like to share a recipe for flavourful Polish croquettes filled with mushrooms and cheese.


It's a simple dish that makes Christmas songs play in your head. Simple mushroom and cheese filling is flavourful, and elastic pancakes are a pleasure to roll. Add a mug of borscht to wash them down and you'll get the perfect combination.

You'll find the list of ingredients, method and approximate nutritional value below.

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Ingredients
Crepes
  • Scant glass (~120 g) flour
  • 4 large eggs (~240 g)
  • 1/2 glass (120 ml) milk
  • 1/2 glass (120 ml) water
  • Salt
  • Frying oil

Filling

  • 1.3 kg white mushrooms
  • 300 g favourite sharp cheese, eg. cheddar
  • 2 onions (~240 g)
  • 2 tbsp oil
Crust
  • 2 large eggs
  • 3/4 glass (~80 g) breadcrumbs
  • Frying oil

Method

  1. Prepare crepe batter. Into a bowl add 120 g flour, 120 ml milk, 120 ml water, 4 eggs and a generous pinch of salt. Mix all the ingredients with a whisk to obtain a smooth batter. Put the batter into a fridge for one hour to hydrate flour.
  2. Chop two large onions into fine cubes. Clean 1300 g white mushrooms with a brush and grate them on a coarse grater.
  3. Heat up 2 tbsp oil in a wide pan. Add cubed onions and fry them at medium low heat for a few minutes, stirring, until it becomes soft and translucent. Turn the heat up a bit and add grated mushrooms. Fry mushrooms together with the onions for around 10 minutes, until moisture evaporates from the bottom of the pan. Once mushrooms are almost done, season them to taste with salt and ground black pepper. Cook filling for another minute, turn heat off and set pan aside to cool completely.
  4. Pour a bit of oil into a 20 cm pan and spread it with paper towel. Pour just enough batter into the pan to form a thin crepe in the bottom. Fry pancakes at medium low heat for 2 minutes per side.  Cover ready pancakes with a kitchen towel or a piece of kitchen roll to prevent them from drying and set them aside until ready to assemble croquettes.
  5. Assemble croquettes.  Place even amount of mushroom filling onto each pancake and spread it into a thin layer. Add 1 tbsp freshly grated cheese onto one half. Fold the sides inside and shape croquette into a tight roll.
  6. Beat two large eggs with a fork. Cover the surface of each croquette with beaten egg and shake off the excess. Cover croquettes with breadcrumbs next and also shake off the excess.
  7. Heat up enough oil in a pan to reach at least 1/4 of croquette's height. Fry them for 2 minutes per side, until beautiful and golden. Take ready croquettes out of the pan and place them for a minute on a plate lined with paper towel to remove excess fat. Serve immediately, accompanied by borscht.
  8. Enjoy!

Approximate nutritional value

100 g

  • 198 kcal
  • Carbs: 16 g 
  • Fat: 12 g
  • Protein: 10 g
  • Fibre: 1 g

1 croquette (recipe makes 10 croquettes)

  • 300 kcal
  • Carbs: 25 g 
  • Fat: 18 g
  • Protein: 15 g
  • Fibre: 2 g

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