1 lb (450 g) cooked white fish fillets (cod, hake,coley or brill)
1 lb (450 g) cooked potato, diced
1 bulb fennel, finely chopped
2 tablespoons roughly chopped parsley
1 large or 2 small eggs
25 g (1 oz) soft margarine
pinch each of salt and freshly ground
black pepper
4 oz (100 g) sesame seeds
a little vegetable oil
1 lb (450 g) cooked potato, diced
1 bulb fennel, finely chopped
2 tablespoons roughly chopped parsley
1 large or 2 small eggs
25 g (1 oz) soft margarine
pinch each of salt and freshly ground
black pepper
4 oz (100 g) sesame seeds
a little vegetable oil
method
1. Remove the skin from the fish fillets and flake the fish, making sure there are no bones.
2. Place in a food processor or blender with the diced potato, chopped fennel, parsley, egg and margarine. Blend until all the ingredients are well mashed and begin to leave the side of the bowl.
3. Transfer to a mixing bowl, season to taste and place in a refrigerator. Chill for about an hour until nice and firm to handle.
4. Shape the mixture into croquettes and, on a large plate, roll each croquette carefully in sesame seeds until well coated.
5. The croquettes can now be gently fried in a little vegetable oil (turn them carefully with tongs as they brown) or placed on a lightly greased baking tray and baked in a hot oven (220 c, 425 F, gas 7) for about 12 minutes, turning once during the cooking time.
6. Serve immediately - three or four for each person - with a helping of steamed strips of carrot, parsley and spring onion, and perhaps a spoonful or two of tomato sauce.
2. Place in a food processor or blender with the diced potato, chopped fennel, parsley, egg and margarine. Blend until all the ingredients are well mashed and begin to leave the side of the bowl.
3. Transfer to a mixing bowl, season to taste and place in a refrigerator. Chill for about an hour until nice and firm to handle.
4. Shape the mixture into croquettes and, on a large plate, roll each croquette carefully in sesame seeds until well coated.
5. The croquettes can now be gently fried in a little vegetable oil (turn them carefully with tongs as they brown) or placed on a lightly greased baking tray and baked in a hot oven (220 c, 425 F, gas 7) for about 12 minutes, turning once during the cooking time.
6. Serve immediately - three or four for each person - with a helping of steamed strips of carrot, parsley and spring onion, and perhaps a spoonful or two of tomato sauce.
serving amount
serves 4
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