Delhi Rd Kitchen

Narciso’s Fish Croquettes

Ingredients

1 large tin tuna in brine- drained
1 large tin pink salmon - drained
1 small tin prawns in brine - drained
2 tbsp butter
1 tbsp English mustard
1 tbsp Helman’s mayonnaise
Salt, pepper and vinegar to taste
2 tsp garlic paste
3 to 4 slices white bread soaked in milk and squeezed dry
3 eggs - hard boiled

Cooking steps

Step 1
Chop all ingredients from onions to green chillies finely.

Step 2
Cut the hard-boiled eggs in two and separate the yolk from the egg white. Chop the egg white fine and keep aside.

Mash the egg yolks. Sprinkle with salt and pepper and mix in the English mustard and Helman’s Mayonnaise, together with a dash of wine vinegar.

Step 3
Fry the chopped onions in the butter until light brown. Add the chopped spring onions, leak, tomatoes and garlic.  Add the mushrooms and fry until browned.  Turn off the flame.

Step 4
Drain the tuna, salmon and prawns and add to the fried onion mixture in the pan. Mash well.  Add the soaked bread, and chopped green chillies.   Mix well, stir in the mustard/mayonnaise mixture, together with the chopped egg white. 

Knead the mixture well with your hands. Add the lemon juice and continue mixing until all the ingredients are well blended. Taste and adjust the seasonings.

Step 5
Beat the 3 fresh eggs in a bowl and keep aside. Scoop 1 tbsp of the fish mixture, and roll into balls.   Shape each ball into finger length croquets using your hands.  Dip each croquette into the beaten egg and roll in breadcrumbs.  Chill in the fridge for 10-15minutes before deep frying for 2-3minutes until golden brown