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Ingredients
Serves 4-6
For the croquettes
- 225g cod, pin boned & skin removed
- 250g milk
- 1 bay leaf
- 6 black pepper corns
- 600g mashed potatoes
- Zest of ½ lemon
- 2 tbsp sun dried tomato pesto
- 1 roasted red pepper, finely diced
- 2 tbsp chopped flat leaf parsley
- 6-8 cooked peeled prawns, roughly chopped
- 120g plain flour
- 100g panko breadcrumbs
- 1 tsp white sesame seeds
- 2 eggs, beaten with 1 tbsp milk
- rapeseed oil, for frying
- Mixed salad leaves, to serve
For the red pepper sauce
- 1 ½ tbsp olive oil
- 1 small shallot, roughly chopped
- 1 small garlic clove, crushed
- 3 roasted red peppers, cleaned and roughly chopped
- Zest of ½ lemon
- 1 tbsp lemon juice
- Fresh basil leaves
Method
For the red pepper sauce
1. Heat the olive oil in a frying pan.
2. Fry the garlic and shallot for 2 minutes, until softened but not coloured.
3. Add the chopped peppers and continue to cook, stirring to combine everything.
4. Add in the lemon juice and zest and finish with fresh basil
For the croquettes
1. Add the milk, thyme, bay leaf in a pot. Add in the hake.
2. Pour in enough water to cover the fish by 2 inches.
3. Simmer over low heat for 10 minutes, until the fish flakes with a fork.
4. Using a slotted spoon, transfer the fish to a plate and let cool.
5. Gently flake the fish and set aside
6. Place the mashed potatoes in a large glass bowl
7. Add in the lemon zest, sun dried tomato pesto, roasted red pepper and flat leaf parsley
8. Add in the cod and chopped prawns
9. Mix well until the fish is combined
10. Divide the mixtures into 12-16 evenly size rounds
11. Place the flour, egg and breadcrumbs in separate shallow bowls or plates
12. Add the sesame seeds to the flour and season with salt
13. Add any remaining lemon zest to the breadcrumbs and mix
14. Line a baking sheet with parchment paper.
15. Dip the potato rounds into the flour, then the beaten eggs and coat with the breadcrumbs.
16. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes
17. Deep fry at 180C for 2 minutes until golden
18. Drain on paper towels.
19. To serve, place a spoon of the prepare red pepper sauce on a serving plate and place the golden cooked croquettes on top
20. Serve with some mixed salad leaves
