Recipe by Mme M
These are like Spanish croquettas. The spice mix used is quite delicate. Serve with a side dish that is crisp or that is spicy.
Top Review by Chabear01
ohhhh my goodness these are easy and ohhh so delicious. Ate some with the Slata Tunisiya recipe#195472 till I thought my tummy would burst, then had a few cold today for lunch. Made a second batch and doubled it...putting them aside in freezer for future cooking up whenever I want a delicious snack. I think these would even make great appetizers, they are just so darned good. Thank You for a great recipe Melissa.
- 275 g boneless white fish
- 250 g potatoes
- 1 garlic clove
- 1⁄2 small chopped onion
- 2 tablespoons fresh coriander
- 1 tablespoon flat leaf parsley
- 1 teaspoon cumin
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 beaten eggs
- 1 cup coarse fresh breadcrumb
- 2 cups oil (for frying)
Directions See How It's Made
- Poach fish in salted water for 10 minutes. Remove when cooked.
- Boil peeled and quartered potatoes in the same water for 15 minutes. Remove and mash them.
- While the fish is cooling, boil the potatoes. When the fish is cool enough to handle, tear the fish into pieces, feeling for any remaining bones (remove them).
- Drain the potatoes when they are done, and lightly mash them with a fork in a bowl. Add the chopped coriander and parsley, crushed garlic and finely chopped onions while the potatoes are still warm. Add the salt, pepper, cinnamon, and cumin.
- Add the fish. Blend it well, but don't thoroughly mash the fish. Adjust the flavor to your liking.
- Heat the oil for frying.
- Make walnut-sized balls of this fish mixture in the palm of your hand. Dip the pieces in the beaten egg. Next, dip the pieces in coarse bread crumbs.
- Fry 4 - 5 pieces at a time in hot oil until brown on both sides. Remove to drain on a plate lined with paper towels.
- Serve with squeezed lemon.