Croquettes with Dip
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- For the fish balls
- 16 ozs white fish fillets (skinned)
- water
- 3 medium potatoes (cut into chunks)
- 2 Tbsps flour
- 1 egg
- salt
- peppers
- 1 cup breadcrumbs
- 5 Tbsps vegetable oil
- For the parsley sauce
- 1 cup Rice milk
- 2 Tbsps Corn starch
- 2 Tbsps chopped parsley
- ½ tsp salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 2 oder 3 Small pots, 1 Tablespoon, 1 Immersion blender, 1 Bowl, 1 Measuring cups, 1 gegebenenfalls thermal tea pot, 1 Sieve, 1 Teaspoon, 1 Wooden spoon
Preparation steps
1.
For the fish balls: put the fish in a frying pan. Pour over enough water to just cover. Cover the pan, bring to a boil, then reduce the heat and simmer for 5 minutes. Remove the fish from the pan with a slotted spoon and place on a plate to cool.
2.
Put the potatoes into a pan and just cover with water. Add the salt, bring to a boil and cook for about 15 minutes, until tender.
3.
Drain the potatoes then mash and season well with salt and pepper.
4.
Flake the fish into the pan of potatoes and mix in the flour, egg, salt and pepper to taste. Cover and chill for 30 minutes.
5.
Shape into small balls and roll in breadcrumbs.
6.
Heat 1/3 of the oil in a frying pan and cook the balls, a few at a time until crisp and golden. Drain on absorbent kitchen paper.
7.
For the parsley sauce: mix together a little of the milk with the cornflour until well blended. Set aside.
8.
Heat the remaining milk in a pan until hot. Do not boil.
9.
Stir the cornflour paste and whisk into the hot milk until smooth. Stir in the parsley and cook gently, stirring constantly until thickened. Season to taste with salt and pepper.
10.
Serve the fish balls with parsley sauce and garnish with parsley and lemon wedges.
