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Fish croquettes by Athena Loizidou

  • NAVA Preparation time20’
  • NAVA Cooking time35’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

400 gr. potatoes, peeled and cut into small pieces

10 gr. olive oil

zest of 1 large lemon

juice of 1 lemon

½ teaspoon thyme

600 gr. boneless, without skin, sea bream fillet, finely chopped

2 tablespoons parsley, finely chopped

100 gr. flour

2 medium eggs, lightly beaten

120 gr. ground toast


To bake:

3 tablespoons olive oil

salt

freshly ground black pepper


To serve:

2 tablespoons drained capers

1 tablespoon chopped parsley

red onion, finely chopped 

Recipe Directions

1. In a saucepan of boiling salted water, add the potatoes. Cook for 10-15 minutes until soft and drain. While the potatoes are hot, mash them using a special tool for mashed potatoes (potato masher).

2. Put the puree in a bowl and mix with the olive oil, the zest, the lemon juice, the thyme, the salt and the pepper.

3. Put the fish cut into pieces in a saucepan with water. Simmer in salted water for 2 minutes. Drain and put into the bowl with the melted potato.

4. When the mixture is cool enough, stir using your hands. Divide the mixture into 8 pieces and shape into a burger shape. Dip in the egg,  in the flour and finally in the breadcrumbs, turning to cover them  everywhere.

5. Line a baking tray with greaseproof paper, sprinkle the croquettes with olive oil, salt and pepper.

6. Preheat the oven to 180 ° C in the air and bake the croquettes for 30-35 minutes.

7. Serve with capers, parsley and chopped red onion.

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