Breakfast/Brunch Main Dish Snack

Potato and Smoked Fish Croquettes

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  • Cuisine: Asian
  • Prep Method: Pan Fried
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Description

Recipe by: Chef Rosebud Benitez Velasco

Made of bits of smoked fish mixed with mashed potatoes formed into balls and pan-fried until golden brown. The perfect accompaniment to any menu, whether an entrée, platter or bar menu item.

Ingredients

  • 150 grams U.S. standard potato flakes
  • 150 ml milk
  • 50 grams butter
  • 350 ml water
  • 10 grams salt
  • 200 grams tinapa flakes, toasted and shredded
  • 1 piece egg, slightly beaten
  • ½ teaspoon lemon juice
  • 1 cup cilantro
  • ½ cup all-purpose flour
  • ½ cup panko bread crumbs
  • oil for frying
  • cilantro for garnish

Aioli Dip

  • 2 tablespoons mayonnaise
  • 10 cloves garlic, minced

Preparation

1. Combine water, salt and butter. Heat to boil.
2. Remove from heat and add cold milk. Gently add in the potato flakes. Stir and mix. Transfer to a mixing bowl.
3. Add tinapa flakes, egg, lemon and cilantro. Season with salt and pepper. Shape into croquettes.
4. Do the breading procedure: flour, eggs then bread crumbs.
5. Gently pan-fry until golden brown in color. Take off from pan and drain excess oil.
6. Serve with aioli dip.

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