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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
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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