Step 1

Heat a teaspoon of butter and add in finely chopped mushroom and salt. Saute till the mushroom is completely dry and soft. Set aside on a plate to cool.

Step 2

Add all purpose flour (maida) and milk to a pan and mix well with a wire whisk. Place the pan on heat and stir well. The mixture will slowly start to thicken and lump up.

Step 3

Remove from heat and add in a egg yolk. Whisk well. When smooth, place the mixture on stove and stir two minutes to thicken the sauce. Remove from heat. Add in the butter, pepper and a pinch of fresh nutmeg.

Step 4

Add in the sauteed mushroom. Mix well to combine.

Step 5

Spread 1/2 inch thick on a buttered plate. Spread a little butter on top surface. Cover with a plate and chill for an hour.

Step 6

Get 3 plates and add flour (maida) in one plate, beaten egg white in the other and bread crumbs on the third plate.

Step 7

Scoop a teaspoon full of the chilled mixture and drop it in the flour. Dredge lightly and shape into a round ball or a square.

Step 8

Drop the floured ball into the egg mixture. Spoon the egg white mixture over entire surface.

Step 9

Drain on a fork and drop it into the bread crumbs. Pat crumbs evenly over the surface.

Step 10

Gently shape the ball and arrange on a plate.

Step 11

Heat oil in a pan until hot. Brown 3-4 croquettes at a time for a couple of minutes.

Step 12

Drain on paper towels. Serve hot!