Fish Croquettes/Cakes

Growing up in Oman meant being part of a very close knit community. As with every international community there were a lot of weddings to attend. The highlight for me at these weddings was always the variety of food that I would be able to try. I first came across fish croquettes as part of the usual hors d’oeuvres being passed around at a snazzy wedding at Al Bustan Palace Hotel and I immediately fell in love with them. I love the balance of buttery creamy fish and fluffy soft potato goodness. I always thought these were complicated to make until I first attempted to make them and I realised just how easy they were.  Below is the recipe of this star appetiser for everyone to enjoy.

 

INGREDIENTS:

  • Fish(I chose the Alaskan Pollock) : 500gms
  • Potatoes: Boiled and mashed 250 gms
  • Black Pepper : 2 tsp
  • Lemon Juice : 1 tablespoon
  • Egg : 1
  • Parsley: half a bunch chopped
  • Salt to taste
  • Turmeric: 1 teaspoon
  • Breadcrumbs 5-6 tablespoon
  • Olive oil – 3 tablespoon

 

METHOD:

  1.  Boil the fish fillets with some salt and turmeric for 15 minutes.
  2. Once cooked, transfer and shred the fish into a bowl. Add the mashed potatoes to it.fish-croq1fishcroq2
  3. Add some salt, pepper, lemon juice to the mixture. You can add more pepper or lemon juice as per your convenience.
  4. Now make small balls from the mixture. If you roll out into thin fingers- its called croquettes, if you press the ball to a flat circle – it becomes a cutlet or fish cake.
  5. Now in a separate bowl, add the egg, salt and pepper and beat it .
  6. Now dip the fish balls into the egg and then roll it on the breadcrumbs.fishcroq3
  7. In a separate pan, add some oil, once its heated, shallow fry the fish croquettes.
  8. As the fish and potatoes are already cooked, shallow fry till golden brown. It should not take more than 4-5 minutes.
  9. Fish croquettes/ Fish Cakes are ready to eat. Serve with with some ketchup and lemon wedges.DSC_0043.JPG

 

 

 

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