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Fish & Potato Croquettes
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
 
Servings: 12 Fish Cakes
Ingredients
  • 1 lbs fish (salmon, trout or cod preferably – can be a mix)
  • 6 large white potatoes
  • 1 stalk fresh parsley
  • 1 stalk fresh dill
  • 2 cloves garlic
  • 2 large eggs
  • 3 leeks
  • 1 large red onion
  • 1 lemon
  • Panko Breading or Traditional non-seasoned breadcrumbs
  • Olive oil
  • Mayonnaise
  • Capers
  • Pickles
Instructions

  1. In a medium pot boil water for potatoes. Peel potatoes and cut into cubes. Boil for 15 to 20 minutes or until soft enough to be mashed with a spoon.

  2. Cut leeks in half lengthwise, rinse under running water and cut off top half (where white part ends). 

  3. Finely dice red onions, garlic and leeks.

  4. Season fish with a pinch of salt and pepper and heat pan. Add 2 tablespoons of olive oil to pan and cook fish for 3 minutes on medium heat, flip and cook for 2 more minutes.

  5. Remove fish from pan and let it rest, add red onions, garlic and leeks to pan and cook on medium heat for an additional 5 minutes.

  6. In a bowl, mix boiled potatoes, fish, eggs and vegetable mix. Add half a cup of finely diced parsley, half a cup of finely diced dill, a teaspoon of paprika, a teaspoon of salt and a teaspoon of pepper. 

  7. Mix all ingredients together using electric hand blender or food processor. Form into 50g patties using hands and dip into breadcrumbs.

  8. Cook the oven at 350°F on baking sheet for 15 minutes or until golden.

  9. While the fish cakes are in the oven, prepare tartar sauce. Finely dice 2 tablespoons of pickles and 2 tablespoons of capers. Mix with 2 cups of mayonnaise, juice from one lemon, 1 tablespoon of fresh dill and 1 tablespoon of fresh parsley.

  10. Serve warm or cold with sauce on side as an appetizer, hors d’oeuvres or side dish.