Mushroom Croquettes

1. Preheat a medium skillet on the stove over medium heat.
2. Add 1 tablespoon of oil, mushrooms, salt, and pepper. Sauté for 5 minutes.
3. Add garlic and cook an additional minute. Reduce the temperature to low heat.
4. Add the remaining oil and flour. Cook the flour for 1-2 minutes.
5. Add the warm milk and nutmeg. Keep stirring the mixture. Cook for 2-4 minutes until thickened.
6. Transfer the mixture to a container with a lid. Let it cool for 20-30 minutes. Then, cover the container and place it in the freezer for 1 hour.
7. Remove from the freezer. With a knife, divide the mixture into 6 equal parts.
8. In a small container, add breadcrumbs with dried parsley. Mix.
9. Preheat the air fryer to 350°F.
10. Take each equal part of the mixture and form a cylinder shape with your hands. You can also use 2 spoons to shape the croquette.
11. Roll the croquette in the breadcrumb mixture with parsley. Place it on the air fryer tray. Continue making the croquettes. If not eating immediately, you can store them in the freezer.
12. Cook the croquettes for 10 minutes. Flip and cook for an additional 10 minutes.
13. Let the croquettes cool for 4-5 minutes. Serve and enjoy hot.

Substitutes:

- If you don't have whole wheat flour, you can use all-purpose flour.

- You can substitute breadcrumbs for crushed crackers.

- You can substitute oat milk for any other milk substitute. If using soy milk, the croquette will have a slightly higher protein content.

- If you need to make it gluten-free, substitute flour for gluten-free flour and breadcrumbs for ground uncooked oats.