Béchamel Croquettes

Béchamel Binder Ingredients

6 tbsp butter5 tbsp AP flour4 cups milk (warmed to 35 deg C)1 tsp salt1/4 tsp ground black pepper

Steps Make Béchamel Binder

To make béchamel base, melt butter in a pot on medium high heat.Add flour, stir well for 3 mins till it turns light brown & remove from heat.Add 1/4 of warm milk, salt & pepper, whisk vigorously & continue adding milk in batches until a thick paste is formed.Taste for seasoning, transfer into 2 big bowls (divide equally) & set aside to cool.

Leek, Mushroom &Amp; Cheese Ingredients

1 tbsp oil2 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)

Steps

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.Season, taste & remove from heat.Add to cooled béchamel mixture, add cheese & stir for 1 min.

Curried Corn &Amp; Peas Ingredients

1 tbsp oil1 onion (finely diced)2 cloves garlic (grated)1 inch ginger (grated)1 tsp curry powder1/2 cup corn (fresh or frozen)1/2 cup peas (fresh or frozen)1 bowl béchamel binder (above)

Steps

In a pan, heat oil on medium high, add onion, garlic & ginger, fry for 5 mins.Add curry powder, fry for 2 mins, add vegetables, cook till tender & remove.Add to cooled béchamel mixture & stir for 1 min.

Finishing

To start shaping, transfer mixture into a cling wrapped tray or mould, cover & chill for 1 hr.Remove, shape into small cylinders or balls & chill for another 10 mins.Continue