Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Celery & Mushroom Croquettes

by Evelyn Liu, Chloe Olivia Morgan and Jordan Ballantine featured in Can We Change Your Mind On Celery?


for 16 croquettes

  • 1 ½ tablespoons
    butter (20 g)
  • ½ white onion, diced
  • 5 button mushrooms, diced
  • 2 cloves garlic, crushed
  • 1 teaspoon
  • 1 teaspoon
    black pepper
  • 1 ⅓ cups
    celery (300 g)
  • 2 cups
    mashed potato, seasoned (500 g)
  • 1 cup
    fresh coriander (50 g)
  • 1 cup
    fresh parsley (50 g)
  • 1 ¼ cups
    plain flour (150 g)
  • 2 eggs, beaten
  • 1 ⅓ cups
    breadcrumb (150 g)
  • 4 ¼ cups
    oil, for frying (1 L)


  • fresh coriander, finely chopped
  • sea salt
    Calories 672
    Fat 55g
    Carbs 37g
    Fiber 2g
    Sugar 2g
    Protein 6g

Estimated values based on one serving size.



  1. Take a large frying pan and place over a low/medium heat. Add the butter and leave to melt and foam for a minute or so.
  2. Next add the onions, mushrooms, garlic, salt and pepper. Slowly cook for around 10 minutes whilst continually stirring. You want the mushrooms to halve in size and the onions to be golden brown. Set aside.
  3. Take the celery sticks and peel the top ridged side to remove some of the stringy texture. Then cut into a small dice.
  4. Place the onions and mushrooms back onto the heat and add the diced celery. Stir for around a minute to warm through the celery and coat it with all the meaty flavour of the mushrooms and butter.
  5. Next add to mushroom and celery mixture to mash potato and mix to combine.
  6. Once combined take around a tablespoon of mixture and form into a croquette shape.
  7. Place the flour, eggs and breadcrumbs in three seperate bowls. To coat the croquettes, coat each croquet in flour, making sure to dust the excess off. Then dip in egg, then breadcrumbs. Place back into the eggs then back into the bread crumbs to give an extra thick and crunchy coating.
  8. Place a large pot over a medium heat and add the oil. Heat the oil to 180˚C (350˚F).
  9. Carefully place the croquettes into the oil and cook for 2-3 minutes or until golden brown. (Cook the croquettes in batches of 5-6 depending on how large your pot. If you cook too many at a time the oil may bubble over)
  10. Once cooked, drain kitchen towel to remove excess fat.
  11. Serve with an extra sprinkle of coriander and a sprinkle of sea salt.
  12. Enjoy!




More like this