Fish croquettes
Ingredients
500g of potatoes peeled and diced
200g of white fish or fresh salmon or 1 tin of tuna in brine, drained
1 tablespoon of organic lemon juice
30g of butter
30g of breadcrumbs
1 organic egg
A little flour
2 tablespoons of Babynat follow-on milk + some for poaching
1 tablespoon of organic vegetable oil
Preparation
Boil the potatoes in water for about 15 minutes. Drain and mash them with the lemon juice and half the butter.
In the saucepan, if fresh fish is used, cover with Babynat follow-on milk, bring to the boil and poach very gently until cooked (about 5 minutes) Drain the fish and break up into pieces with your fingers. Make sure that no bones remain.
Mix the fish and mashed potato then add a bit of pepper. After dusting your hands with a little flour, shape 8 flattened balls.
Beat the egg and milk in a bowl. Dunk each ball into this mixture, then in the breadcrumbs.
Heat up half the oil in a frying pan over a medium heat. When piping hot, reduce heat and place 4 fishcakes in the frying pan. Brown each side for 5 minutes. Use kitchen towel to drain and keep warm while frying the other 4 fishcakes in the remaining oil.
Storage
24h in the refrigerator,
4 weeks in the freezer.
