Portobello Croquettas w garlic aioli

Method

1. Croquettas:
2. In a frypan, add oil and fry off the portobello & chives then set aside.
3. With the excess oil, add in butter to melt. Add in flour and whisk to cook - while incrementally adding the milk to form a very thick beschamel.
4. Remove from heat and fold in the mashed baked potato, nutmeg and cheese.
5. Rest the mix in the fridge for about 20 - 30 mins until set.
6. Form the batter into egg shapes and crumb with eggs and panko twice before frying until golden brown.
7. Garlic Aioli:
8. In a big mixing bowl and a a balloon whisk, add the egg yolk then slowly whisk (and emulsify) the egg and oil.
9. When ready, add the mustard, salt and pepper with the garlic and lemon juice to stabilise it.

Notes