Seafood Croquettes

By Resident Chef: Harvey Pincis

Seafood Croquettes

 

For some time I have been fancying potato croquettes, but having leftover mashed potato is much like having ‘leftover’ chocolates. I do not believe it is ‘thing’ that exists in reality. Egyptians have something similar with rice, but with a packet of shrimp from the Fish Market staring at me every time I went to the freezer for ice, I decided to pay homage to the humble potato for a change. I also had some white fish fillets in the freezer as a standby, so I added a fillet to bulk out the croquettes.

 

After defrosting, the shrimps and fillet were defrosted and minced together with salt, pepper and some lemon, garlic, flour, dry lemon powder, a pinch of cumin an egg and parsley, then set aside. Now lets deal with the mash. Normally I use vast quantities of butter and milk or cream, so the potato is really a purée. Here of course butter and milk go in, but in much, much smaller quantities as we want the golf balls to keep their integrity in the frying pan. Add some salt and pepper to the potatoes when mashing.

 

When the mash is cool, mix together with the minced fish/seafood mix and make as many golf balls as you can with the mixture. Put them on a baking tray and pop them in the freezer so they keep their shape, similar to the technique we use for prepping meatballs.

 

While the croquettes were chilling, I started on my spicy dipping sauce. Gentle reader, have you ever reached out for an ingredient only to discover the condiment you were looking for has suddenly and inexplicably vanished from the store cupboard. I experienced such a moment when I looked for my hot and sweet chilli sauce. Human nature being what it is just makes the missing item seem even more desirable.

 

The solution: In a light bulb moment my eyes fell on a bottle of Julfran, a banana ketchup, so I poured a good quantity in a bowl as the base, added a splash of Sriracha, a splash of soy glaze, light soy sauce, Worcestershire sauce and plum sauce and whisked that little lot in quicker time than it took to write the above sentence. It worked. My very much better half loved it. Though it was less viscous than I intended, it had sweetness as a foil against the salt of the croquettes as well as slight kick to make it interesting.

 

Alternatively, one could use any other dip of ones choice including a classic parsley sauce. The kiwi/kiwiberry sauce I wrote up some time ago would equally work, on a sweet/salt balance. Much depends on personal taste preferences of course.

 

The final task was to heat oil in the frying pan, dip the croquettes in egg and breadcrumbs, fry, drain and serve. Enjoy!

 

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