Fish croquettes made up of potatoes, eggs, spices and herbs an easy and above all succulent recipe, an idea of Tapas or aperitif-dinner which also accompanies soups and salads.
Fish nuggets
The preparation of these fish and potato croquettes is very simple, an economical and above all tasty recipe perfect for the weekend or a quick meal idea during the week. The procedure is easy, just cook the fish flesh and the potato, then mix with the rest of the ingredients in a bowl and shape into croquettes or meatballs before rolling them in flour and cooking them in a pan.
Some time ago, by making a cod-based dish, a recipe that I unearthed on the Hello fresh site, where I often draw my inspiration and which is full of ideas for healthy, complete and above all economical dishes, I still had a pavé of white fish and I had left to prepare Brazilian fish cakes that are also found in Spain and which is originally made from cod that was not found, so I returned to simplicity by making cod and potato croquettes that we have accompanied with a good soup.
In summer these croquettes will easily accompany a good potato salad or a Caesar salad. The fish cakes are pan cooked but can easily be put in the oven for a healthier version.
These croquettes are composed of:
White fish meat: I use frozen cod but it can be replaced by another variety of white fish.
Onions: brings a lot of flavor to the croquettes and can be replaced by shallot.
Herbs: I use parsley which can be replaced with cilantro.
Spices: most often I use cumin but also curry which makes a nice combination with white fish.
Ingredients :
- 400 g frozen white cod fish meat
- 2 medium potatoes
- 1/2 bunch of parsley
- 1 onion
- 100 g flour
- 2 medium eggs
- Salt
- Pepper
- 1 tsp Cumin
- Vegetable oil
Instructions :
- Cook the potatoes in salted boiling water for 20 minutes. Once cooked remove the skin and mash with a fork.
- Steam the fish or simmer in water for about 10 minutes and crumble. Stir into the potato.
- Add the chopped onion as well as the chopped parsley and spices. Incorporate the lightly beaten eggs.
- Heat the oil in a pan, make small croquettes and coat them with flour. Cook until golden brown. Drain on paper towels.
- Serve with lemon slices.
