Delicious, healthy and tasty fish cakes – that’s about our cod croquettes recipe! Serving with lemon sauce makes this dish incredibly tasty.
- 3 potatoes (medium size)
- 500 grams of cod fillets (fresh or frozen)
- 1/2 bunch of parsley
- 10 dill sprigs
- 2 cloves of garlic
- 1 lemon
- 3 eggs
- 1 vegetable stock cube
- Bread crumbs
- Oil (for frying)
- 50 grams of butter
- 200 ml of liquid cream
- Pepper and Salt
Wash the potatoes and cook for 20 minutes, they should be very tender, drain and cool.
Peel and mash the potatoes in a large bowl.
In a saucepan of water put the vegetable bouillon cube and bring to the boil, add the cod fillets, leave to poach for 10 to 15 minutes.
Peel the garlic cloves, wash, hull the parsley and chop the garlic and parsley together.
Thin the fish in the bowl containing the potatoes, add the chopped parsley and garlic, 1 egg, grated the zest of 1/2 lemon previously washed and its juice, salt and pepper, mix well and keep in the fridge 30 minutes.
Beat 2 eggs in a plate, in another plate put the breadcrumbs.
Form an oval croquette, dip it in the egg, then roll it in breadcrumbs. So do all your preparation.
Reserve them for at least 1 hour in the refrigerator to secure the breadcrumbs.
Wash and chop the dill.
Melt the butter in a small saucepan, add the juice and zest of the remaining 1/2 lemon, off the heat add the liquid cream and dill, return to the heat for 2 minutes, whisking well, to prevent the sauce from turning. Keep warm.
Heat the oil, fry the croquettes for 8 minutes in several batches, turning them carefully. Drain on paper.
Serve the cod croquettes very hot, accompanied by white rice and lemon and dill sauce.
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