Egg-Free Dutch Bitterballen Breakfast Croquettes

Ingredients

• about 450 g Mushrooms, finely chopped
• 1 medium Onion, finely chopped
• 2 tbsp Vegan butter
• 0.5 cup All-purpose flour
• 2 cups Vegetable broth
• 0.5 tsp Nutmeg
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 cup Breadcrumbs
• 0.5 cup Milk (dairy or non-dairy)
• 2 cups Oil (for frying)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large skillet, sauté the mushrooms and onion in vegan butter until softened.
2. 2Stir in the flour and cook for 1 minute.
3. 3Gradually add the vegetable broth, stirring constantly until the mixture thickens.
4. 4Season with nutmeg, salt, and pepper.
5. 5Let the mixture cool completely.
6. 6Form the mixture into small balls (about 2.54 cm in diameter).
7. 7Dip each ball in milk, then roll in breadcrumbs.
8. 8Heat the oil in a deep fryer or large pot to 175°C.
9. 9Fry the bitterballen in batches until golden brown and crispy (about 2-3 minutes).
10. 10Drain on paper towels and serve immediately.

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