Mushroom Rissols

Ingredients:

650 ml of water

120g of vegetable cream

400g of unleavened wheat flour

3 tablespoons of oil

The white part of a leek cut into slices

1 large grated carrot

350g of fresh mushrooms cut into quarters

80g of vegetable cream

80g of unleavened wheat flour

600 ml of milk

Chopped parsley

Salt q.s.

Pepper q.s.

Nutmeg q.s.

flour to sprinkle

beaten egg

Breadcrumbs

Frying oil

Preparation:

1. In a saucepan, heat the water and 120g of vegetable cream.

Season with some salt pebbles.

Let it boil.

When it starts to boil, add the 400g of flour all at once.

Stir very well with a “wooden spoon” until it starts to peel off from the bottom.

2. Sprinkle the countertop with flour.

On top, place the dough.

Allow to cool slightly.

3. Meanwhile, in a skillet, heat the oil and let it heat up.

Add the leeks, carrots and mushrooms.

Season with salt.

Saute until the vegetables run out of water.

4. In a saucepan, heat the remaining vegetable cream.

When it is melted, add the 80g of flour.

Stir very well and gradually and while stirring, add the milk.

Finally, stir with a wire rod so that the cream is smooth.

Season with pepper, nutmeg and salt.

When it starts bubbling, add the sautéed vegetables.

Also add the parsley and stir.

As soon as it starts bubbling, remove from heat and let it cool a little.

5. Sprinkle the dough with a little flour and knead.

With the help of a rolling pin, roll out the dough.

On top of the dough, place a teaspoon of filling and fold.

With the help of a large glass, cut the patty.

Place the patty on a floured serving dish.

Repeat the process until the ingredients are gone.

6. Pass the patties through beaten egg and drain.

Finally, pass them in breadcrumbs.

If you didn't want to use the patties at once, you can freeze them.

7. Fry the patties on both sides in hot oil.

Once fried, remove the patties with a slotted spoon to a plate with absorbent paper.

And they are ready to serve.

You can accompany it with rice or salad.