Golden Fish Croquettes using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.8)
Preparation time
38 min
Total time
162 min
Servings
4
Calories / Serving
385 Cals
Difficulty
Average
Fish cakes, a delightful dish that dances on the palate, are a culinary ode to the sea! Originating from coastal regions, these savory morsels are packed with whiting fillets, fresh parsley, and a hint of garlic, making them a perfect companion for a sunny afternoon by the beach. Did you know that fish cakes have been enjoyed since the 19th century, often made with whatever seafood was plentiful? With a crispy golden exterior and a soft, flavorful interior, these cakes are not just food; they’re a celebration of flavors that pay homage to maritime traditions. So, grab your frying pan and get ready to fry up some nostalgia!
Ingredients
- 500 g Fish fillet
- 100 g Potato
- 50 g Butter
- 50 g Flour t55
- 250 g Milk
- 15 g Lemon juice
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 1 Pinch(es) Nutmeg gourd
- 2 Eggs
- 100 g Breadcrumb
- 200 g Cancoillotte with garlic
- 100 g Mayonnaise
- 50 g Cooked peeled shrimp
- 10 g Fresh chive
Steps
Fish Mixture
- Add 500 g of fish fillet in the food processor bowl.
- Peel, cut into cubes, and add 100 g of potato in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 50 g of butter in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 1.
- Add 50 g of flour t55 in the food processor bowl.
- Mix manual: 2:00min / 100°C / Speed 2.
- Add 250 g of milk gradually, 15 g of lemon juice, 1 pinch(es) of salt, 1 pinch(es) of pepper, 1 pinch(es) of nutmeg gourd in the food processor bowl.
- Mix manual: 7:00min / 90°C / Speed 4.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content in a fridge cover with plastic wrap during 2h .
Croquettes Formation
- Shape the chilled fish mixture into cylindrical croquettes.
- Coat 2 eggs in the bowl.
- Coat 100 g of breadcrumb with a plate.
- Dip each croquette into the beaten eggs, then coat thoroughly with breadcrumbs.
Frying and Serving
- Add 200 g of cancoillotte with garlic in a frypan.
- Cook in the oven with an oil base at 180°C.
- Fry the croquettes in batches until golden brown and heated through.
- Transfer the content of the frypan on a baking tray.
- Remove and drain on paper towels.
Creamy Sauce
- Add 100 g of mayonnaise, 50 g of cooked peeled shrimp, 10 g of fresh chive in the bowl.
- Mix manual: 10sec / 0°C / Speed 3.
Frying and Serving
- Serve Hot.
- Serve the fish croquettes immediately with the creamy sauce.
