Béchamel Croquettes

Ingredients

• 6 tbsp butter
• 5 tbsp AP flour
• 4 cups milk (warmed to 35 deg C)
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp oil
• 2 leeks (finely sliced)
• 1 cup mushrooms (finely diced)
• 1/4 tsp salt (to taste)
• 1/8 tsp ground black pepper (to taste)
• 1/2 cup mozzarella (grated)
• 1 bowl béchamel binder (above)
• 1 tbsp oil
• 1 onion (finely diced)
• 2 cloves garlic (grated)
• 1 inch ginger (grated)
• 1 tsp curry powder
• 1/2 cup corn (fresh or frozen)
• 1/2 cup peas (fresh or frozen)
• 1 bowl béchamel binder (above)

Instructions

1. 1

   --- Steps Make Béchamel Binder ---

2. 2

   To make béchamel base, melt butter in a pot on medium high heat.

3. 3

   Add flour, stir well for 3 mins till it turns light brown & remove from heat.

4. 4

   Add 1/4 of warm milk, salt & pepper, whisk vigorously & continue adding milk in batches until a thick paste is formed.

5. 5

   Taste for seasoning, transfer into 2 big bowls (divide equally) & set aside to cool.

6. 6

   --- Steps ---

7. 7

   In a pan, heat oil on medium high, add leek, cook for 5 mins, add mushrooms & cook for 10 mins till they have caramelised at the edges.

8. 8

   Season, taste & remove from heat.

9. 9

   Add to cooled béchamel mixture, add cheese & stir for 1 min.

10. 10

    --- Steps ---

11. 11

    In a pan, heat oil on medium high, add onion, garlic & ginger, fry for 5 mins.

12. 12

    Add curry powder, fry for 2 mins, add vegetables, cook till tender & remove.

13. 13

    Add to cooled béchamel mixture & stir for 1 min.

14. 14

    --- Finishing ---

15. 15

    To start shaping, transfer mixture into a cling wrapped tray or mould, cover & chill for 1 hr.

16. 16

    Remove, shape into small cylinders or balls & chill for another 10 mins.

17. 17

    Continue