Dutch-Style Vegetarian Kroketten

Prepare the Mushroom Ragout

1. Heat a tablespoon of the butter in a pan over medium heat. Sauté the chopped onion, garlic, and mushrooms for 5 to 6 minutes until the mushrooms are soft and all their liquid has evaporated. Set aside.
2. In a separate medium saucepan, melt the remaining butter over medium heat. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, to create a smooth roux.
3. Slowly whisk in the vegetable stock a little at a time to prevent lumps. Continue to cook and stir until you have a very thick, smooth sauce.
4. Stir the sautéed mushroom mixture, chopped parsley, nutmeg, salt, and pepper into the sauce. Simmer for another minute, then remove from the heat.

Quick-Chill the Filling

5. Spread the thick ragout in a thin, even layer onto a shallow baking dish or plate. Cover the surface directly with plastic wrap to prevent a skin from forming.
6. Place the dish in the freezer for 15 to 20 minutes (or in the refrigerator for at least 2 hours) until the mixture is cold, firm, and easily scoopable.

Shape and Bread the Kroketten

7. Set up three shallow bowls: one with a few tablespoons of plain flour, one with the beaten eggs, and one with the breadcrumbs.
8. Divide the chilled ragout into 4 to 6 equal portions. Lightly flour your hands and roll each portion into a neat cylinder (about 8cm long).
9. Roll each cylinder in the flour to lightly coat, then dip it completely into the beaten egg, and finally roll it in the breadcrumbs until fully covered.
10. For a sturdy crust that won't leak during frying, dip the breaded roll back into the egg and then into the breadcrumbs a second time (double-coating).

Fry to Golden Crispy Perfection

11. Heat the cooking oil in a deep, heavy saucepan to 180°C (350°F).
12. Carefully lower the kroketten into the hot oil in batches. Fry for 3 to 4 minutes until they are deep golden-brown and crispy.
13. Remove with a slotted spoon, drain on paper towels, and serve piping hot with mustard.