These golden fish croquetes are crispy on the outside and creamy on the inside. Serve with a refreshing sauce tartar.
- 500 gr. perch or codfish
- 2 large potatoes
- 2 fresh onions
- salt and pepper
- 2 egg whites
- 200 gr. bread crumbs
- 2 large mature tomatoes
- 2 tbs fresh basil, finely chopped
- 2 tbs olive oil
Preheat oven at 180° C.
Peel the tomatoes and remove the seeds
Boil the potatoes for approximately 30 minutes and then peel them.
Place in a multi-mixer the potatoes, the uncooked fish and the onions and mix until it becomes pulp, add the salt and pepper and place the mixture in the fridge for 3 hours until it thickens.
Shape the croquettes (dip your hands in a bowl of water to shape them easier) and then dip them in the egg whites and then the breadcrumbs.
Place them on a baking pan, non-stick, and bake for 15 minutes at 180°C.
Beat the tomatoes in the blender with the olive oil, the basil and a little salt.
Serve the croquettes with the fresh tomato sauce.