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.
- 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
- Boil the fish fillets with some salt and turmeric for 15 minutes.
- Once cooked, transfer and shred the fish into a bowl. Add the mashed potatoes to it.
- Add some salt, pepper, lemon juice to the mixture. You can add more pepper or lemon juice as per your convenience.
- 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.
- Now in a separate bowl, add the egg, salt and pepper and beat it .
- Now dip the fish balls into the egg and then roll it on the breadcrumbs.
- In a separate pan, add some oil, once its heated, shallow fry the fish croquettes.
- As the fish and potatoes are already cooked, shallow fry till golden brown. It should not take more than 4-5 minutes.
- Fish croquettes/ Fish Cakes are ready to eat. Serve with with some ketchup and lemon wedges.