Impossible™ Cheesy Beef Croquette

Thinly slice the king oyster mushrooms and sauté over medium heat in an oiled pan until it becomes soft and set aside for later use. Finely mince the parsley, basil, and scallion and mix together.

In a large bowl, stir in diced onions, Impossible Beef, salt, ground pepper, paprika, garlic powder, an egg, and mix well.

Place a clingfilm on your working table. Flat out the Impossible Beef mixture into a 20 x 30cm rectangle. Evenly spread out the mushroom slices, herb mixture, and mozzarella on top. Tightly roll up the Beef from the long side into a cylindrical shape of around 9cm in diameter. Be sure to twist the ends of the clingfilm to prevent the filling from spilling out, then place it in the fridge for a few hours until it hardens.

Crack 3 eggs into a bowl, mix in milk and flour to create the batter.

Fill a frying pan or saucepan with oil and heat until the temperature reaches 180C. Slice the croquettes into even rolls, each around 3cm thick. Dip them into the batter, then coat them in breadcrumbs before deep frying them until golden. Transfer to a paper towel to soak off excess oil.

In a bowl, mix together mayonnaise, yoghurt, garlic powder, onion powder, salt, ground pepper, and diced mint leaves.

Transfer to a plate, serve up and enjoy!