These moreish Spiced Mushroom and Pearl Barley Croquettes with Mustard Seed Aioli will have you head over heels!

These luxurious morsels of bite, juice, and flavour pair perfectly with a homemade peppery mustard seed aioli, and the nutty, sweet flavours of Cocavo Original provide an earthy undertone which ties the dish together.

The recipe is below!

” Will have you head over heels!  “

Spiced Mushroom and Pearl Barley Croquettes with Mustard Seed Aioli

Serves 6-8



  • 1 tbsp Cocavo Original
  • 1 tsp caraway seeds
  • 1 tsp mustard seeds
  • 1/2 large onion
  • 1 large clove garlic
  • 250g mushrooms, roughly chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1-2 tbsp finely chopped parsley
  • 1/4 tsp dried rosemary
  • 115g pearl barley, cooked
  • 1 egg
  • 2 tbsp cornflour



  • 1/2 cup milk
  • 1/2 cup flour
  • 1/2 cup breadcrumbs
  • 1/3 cup Cocavo



  • 1 tsp mustard seeds
  • 2 egg yolks
  • 2 tbsp apple cider vinegar
  • 1/2 cup + 1 tbsp Cocavo Original, melted
  • 1/2 tsp salt



  1. Heat Cocavo in a large saucepan over medium heat. Add caraway and mustard seeds. When the mustard seeds begin to pop and are fragrant, add the onion and garlic. Cook, stirring occasionally, for 5 minutes until onion is beginning to become translucent.
  2. Add mushrooms and salt, and cook for 5-7 minutes, until the mushrooms are soft and have released their juices.
  3. Add cooked pearl barley, egg and cornflour, and mix to combine.
  4. Transfer to a food processor and blitz until the mixture clumps and forms a chunky “dough”. Refrigerate for one hour – this will make the croquettes easier to form.
  5. To make the aioli, heat 1 tbsp Cocavo in a frying pan over medium-high heat, until hot. Add mustard seeds and cook until they begin to pop, around 3-5 minutes. Set aside.
  6. Beat egg yolks, mustard and vinegar until well combined. While beating, slowly add the Cocavo, a few drops at a time to emulsify, then moving to a thin stream, until all the oil has been added and the mixture is thick and creamy. Add popped mustard seeds, salt and pepper and beat to combine.
  7. To prepare the croquettes, shape handfuls of the mixture into oblong shapes. Dip one into the milk, roll in flour, dip in milk again, then coat in breadcrumbs. Repeat with remaining croquettes.
  8. Heat Cocavo in a large skillet or frying pan over medium-high heat until hot. Fry the croquettes in two batches, turning until browned and crisp all over. Serve with the aioli and eat while hot!