Corn croquettes (3)
Instructions
Put the cornflakes in a bowl with hot water and let them soak (must inflate but do not float).
Stir-fry thinly sliced onion in a little oil, add the mushrooms well drained and coarsely chopped, unite all the flakes, along with chopped parsley and egg yolk.
Stir seasoning of salt, and if the mixture is too slow, Add flour a little at a time until the right consistency to form croquettes.
Passed each croquette in egg whites whipped and then in the breadcrumbs.
FRY in vegetable oil and served with a mixed salad.
