Recipes

Ingredients

• 2 peeled potatoes, cut in cubes
• 225 g (½ lb) redfish or cod filet, skinned and boned
• 10 g (1 tbsp) butter
• 1 whisked egg
• 10 ml (2 tsp) mustard
• 250 ml (1 cup) breadcrumbs
• 190 ml (¾ cup) canola oil
• Salt and pepper to the taste

Preparation

• In a pot of boiling salted water, cook the potatoes until tender, then drain.
• Mash the potatoes and season with salt and pepper. Set aside in a saucepan.
• In a nonstick skillet over medium heat, cook the fish in the butter for 2 to 3 minutes on each side. Season with salt and pepper. Set aside.
• Once lukewarm, flake the fish with a fork and add to the purée obtained in the first step.
• Add the egg and mustard and mix well.
• Use an ice-cream scoop to scoop the mixture into balls. This recipe yields about eight balls. Flatten the balls with the palm of your hand to form small patties.
• Place the breadcrumbs in a bowl and coat the patties, pressing gently
  lightly so that the breadcrumbs adhere to all surfaces.
• In a non-stick frying pan, heat oil over medium-high heat (be careful, it may splatter).
• Cook patties for 2 to 3 minutes on each side until golden-brown. Remove patties to paper towels to remove excess oil.
• Once warm, enjoy these croquettes with a salad.