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Fish Mix

Fish Croquettes

Fish Croquettes with Fish Mix

A few weeks ago, we had the incredible Brad from The Grape Escape do a stunning 3 course dinner using our spicy goodies. I absolutely adored these croquettes! They served them using a Masala Mayo – just stir through some Hurry Curry into a good quality mayonnaise. Or stick to your tartare sauce 😉

If you wanted to make a meal of them, I’d serve them with a nice warm lentil salad, pickled red onions and some crunchy slaw.

Makes 12–14 small fish cakes (serves 4–6)

Ingredients

  • 500 g hoki fillets (fresh or thawed frozen)
  • 600 g floury potatoes (like Agria), peeled and chopped
  • 2 tbsp butter or olive oil
  • 2 tsp Mixed Roots Fish Mix spice blend
  • 2 tbsp finely chopped coriander or parsley
  • 1 small garlic clove, crushed
  • Zest of ½ lemon
  • 1 egg
  • 1/2 tsp salt 
  • Freshly cracked black pepper

For coating

  • ½ cup gluten-free flour or plain flour
  • 1 egg, beaten
  • 1 cup panko breadcrumbs (or GF crumbs)

To serve

  • Lemon wedges
  • Masala Mayo, or tartare sauce or aioli
  • Kumara Chips, warm lentil salad and pickled red onions

Method

  • Cook the potatoes – Boil potatoes in salted water until tender. Drain well and allow excess moisture to evaporate for a few minutes before mashing.
  • Cook the fish – Place hoki in a shallow pan with a splash of water. Cover and gently poach for 5–6 minutes until just cooked. Drain well and using a fork, flake into large pieces.
  • Make the mixture – Mash potatoes until smooth (but not “gluey”). Stir through butter, Fish Mix, garlic, coriander or parsley, lemon zest, salt and pepper.
  • Gently fold through the flaked hoki and egg. Keep some of chunky pieces of fish for texture.
  • Chill – Refrigerate mixture for 30 minutes. This makes shaping much easier.
  • Shape and crumb – Using damp hands, form into small patties or traditional French-style croquettes. (I sometimes use an ice cream scoop to measure out the mixture into uniformly sized balls.)
  • Coat each one in: flour, beaten egg and then dunk into the breadcrumbs
  • Cook – Shallow fry in a little oil over medium heat for 3–4 minutes per side until golden and crisp.
  • If using an air fryer, spray with an oil spray and cook on medium heat for about 15 minutes, turning midway through so that they brown evenly.

Serving suggestion

Serve with a Masala Mayo, lemon wedge and perhaps a simple salad of rocket, cucumber, tomatoes and vinegarette.

 

My two cents’ worth:

  • For a truly authentic French texture, replace about 100 g of the potato with 100 g of béchamel sauce.
  • A tablespoon of capers or finely diced cornichons folded through the mixture is also lovely.
  • Kumara can replace up to one-third of the potato for a slightly healthier twist.

Golden and crisp on the outside, soft and fluffy within, I love these melt in the mouth croquettes. These also freeze really well which makes them perfect for easy weeknight dinners, lunchboxes or last minute entertaining.