Wednesday, 25 April 2018

Fish Croquettes with Herb Sour Cream.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Time for something a little different with fish!
I've been trying to up my fish game lately.
Traditionally, as Punjabis, it's not something we really eat. The only way my Mum cooked fish when I was growing up would be to make pakoras or curry with it. Don't get me wrong, those two are killer good recipes but not the best for everyday eating.
I am trying to eat more oily fish like salmon, mackerel and sardines. I've cooked with sardines in the past when I made gluten-free fishcakes with them. And, usually I will eat tinned mackerel and sardines although I still struggle with those tiny bones. We recently bought frozen whole sardines from Aldi and grilled them up. They were tiny and had practically no meat on them.
As for salmon, I am a huge fan. This recipe is one of my go-to recipes for a weeknight dinner. I love serving it with whatever vegetables look good at the supermarket. We even cooked it for Iftar last year - I was craving it so bad all day when fasting and just had to make it for Iftar at night.

Today though, we are cooking with haddock. It's a white fish that I cannot get enough of. I had the idea of making croquettes with it and they turned out delicious. You can spice them any way you like and even breadcrumb them too. I chose to leave out the breadcrumbs making these croquettes really light and gluten-free for a Spring lunch. Stir up the simple lemony herb sour cream to go with them and enjoy!

Different Ideas with Fish, previously: fish fingers // battered fish burgers // gluten-free sardine fishcakes // spicy fishcakes

A Simple List of Ingredients:

For the Fish Croquettes:
1. Potatoes
2. Haddock
3. Fresh Coriander
4. Fresh Chives
5. Peri Peri Spice Blend (your favourite spices will work here too)
6. Salt
7. An Egg

For the Herb Sour Cream:
1. Sour Cream
2. Fresh Coriander
3. Fresh Chives
4. Salt and Pepper
5. Lemon Zest

Bismillah, let's begin!

We start by mixing up our croquette mixture. Take 2 large Potatoes which have been baked. You can also boil or steam then but I had these leftover from the previous days jacket potato supper.

Peel them.

And, grate them! You can also mash them if you prefer but I like the crispiness from the grated potato when they're fried up.

Next, the fish. You can use your favourite fish. I used 1 packet (360g) Haddock Pieces which I baked off according to packet instructions.

Let the haddock cool a little before flaking it up.

Add the fish to the bowl.

Then, it's time for the herbs. You can use any you like and I used 1/2 small bunch (12g) Fresh Coriander, finely chopped.

And, 1/2 small bunch (12g) Fresh Chives, finely chopped. This bunch was from the supermarket but the other day, I discovered the chive plant in the garden is thriving again. Must put it to good use soon!

Throw in the chives.

And, the fresh coriander.

Next, the spice. I had this packet of peri peri spice mix in the cupboard so decided to use it. You can use the same or any spices you like.

Add in 4 teaspoons medium Peri Peri Spice Blend.

Along with 1 teaspoon Salt.

Finally, pour in 1 large Egg, beaten.

Stir the mixture until well combined.


Test the mixture by using your hands to press it together and make a croquette. If the mixture isn't holding well together, add more beaten egg. When you're happy, shape into 20 croquettes or patties.
To cook, heat Vegetable Oil in a pan to fry.

Add in the croquettes. You can dip them in flour, egg and breadcrumbs before frying too.

Fry until they're golden brown all over. Turn them often so that they brown evenly.

Drain on paper towels before serving.

The croquettes are great with your favourite sauce. I love them with an herb sour cream which I make by putting 6 tablespoons Sour Cream into a bowl.

Add in:
1/2 small bunch (12g) Fresh Coriander, finely chopped
1/2 small bunch (12g) Fresh Chives, finely chopped
Salt and Black Pepper, to taste
Lemon Zest, to taste


Stir it up, give it a taste, adjust if needed, and serve up!

I like to serve mine on platter with the sour cream, lots of fresh herbs and lemon wedges.

Perfect for lunch or as starter at dinner. Enjoy!

Fish Croquettes with Herb Sour Cream.

spiced haddock potato croquettes - perfect for a sunny day lunch!

Prep Time: About 1 hour.
Cook Time: About 5 minutes per batch.
Serves: Makes about 20 medium croquettes.

Ingredients

For the Fish Croquettes
2 large Potatoes, baked
1 packet (360g) Haddock Pieces, baked (or your favourite fish)
1/2 small bunch (12g) Fresh Coriander, finely chopped
1/2 small bunch (12g) Fresh Chives, finely chopped
4 teaspoons medium Peri Peri Spice Blend (or your favourite spices)
1 teaspoon Salt
1 large Egg, beaten
Vegetable Oil, to fry

For the Herb Sour Cream
6 tablespoons Sour Cream
1/2 small bunch (12g) Fresh Coriander, finely chopped
1/2 small bunch (12g) Fresh Chives, finely chopped
Salt and Black Pepper, to taste
Lemon Zest, to taste

Prepare the croquettes:

  • Peel the baked potatoes and grate or mash them into a large bowl. Flake the baked haddock and add to the bowl too. 
  • Add in the coriander, chives, peri peri spice blend, salt and egg. Mix very well and use your hands to bind the mixture together. If the mixture isn't coming together, add a little more beaten egg.
  • Use your hands to shape the mixture into croquettes or patties. I made about 20.
  • Pan-fry the croquettes in batches in a pan with hot vegetable oil until golden brown and crispy all over. Flip them round often so that they brown evenly all over. Drain on paper towels
Prepare the sour cream:
  • Mix all the ingredients together. Taste and adjust the seasoning as needed.
Serve:
  • Enjoy the croquettes hot with plenty of the sour cream, fresh herbs and lemon.

Keep me in your duas please, and enjoy your croquettes!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

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