Portuguese Fish Croquettes

Charmaine Lu -
  • 600g skinless firm white fish fillet
  • 300g boiled potatoes, cooled and grated
  • 1 green chilli, chopped
  • 3 tbsp chopped coriander
  • 1 tsp ground cumin seeds
  • ½ tsp ground black pepper
  • 3 chopped garlic cloves
  • 2 thumb-sized pieces of ginger, chopped
  • 2 tbsp rice flour
  • 3 eggs
  • 75g panko breadcrumbs
  • Veg oil, for frying
  • Place the fish in a pan and cover with water. Bring to a simmer and poach - with the lid on - for 10 mins. Drain and flake the fish. Place the fish flakes, potato, chilli, cumin, coriander, pepper, garlic and ginger in a bowl. Season, tip in the flour and mix well. Add one egg, stir the mixture and divide into 15 small logs.
  • Break the remaining eggs into a bowl, add the breadcrumbs to another. Dip each croquette into the beaten egg, then coat in the breadcrumbs. Chill in the fridge for 20 mins. Heat 1 cm of oil in a frying pan and, when sizzling, fry the croquettes in batches for 2 mins on each side. When golden and crisp all over, drain on kitchen paper, season with salt, then serve with chutney and salad.
50 mins
Makes 15