I made these croquettes out of a couple potatoes and an onion that were starting to get old. I didn’t want to waste them, so I checked what else I had on the shelves to add to the recipe. These croquettes were very easy to make and I managed to enjoy them for 3 days. Oh, I also had breadcrumbs left over from the quinoa burgers I made. So that was perfect not to waste either!
- Servings: ± 8 croquettes
- Ready in: ± 60 minutes
- 3 big potatoes
- 1 onion
- 3 cloves of garlic
- 2 pinches of salt
- ¼ teaspoon of garlic powder
- 2 pinches of black pepper
- ¼ teaspoon of nutmeg powder
- 1 can of mackerel
- 4 tablespoons of flour
- 1 beaten egg
- ½ cup of breadcrumbs
- Cut the potatoes in small pieces and start boiling them in a pan with just a bottom of water and a pinch of salt. This means that the water will slightly cover the top of the potatoes. Let them boil for 10 minutes without the lid on the pan.
- In the mean time you mince the onion and the garlic cloves. Add these to the boiling potatoes and stir the mixture. Lower the fire and now let them simmer until there is almost no water left. Be careful you don’t let the bottom burn.
- Turn off the stove and mash the ingredients added with the last pinch of salt, garlic powder, black pepper and nutmeg powder. Drain the water or oil out of the mackerel can and add the mackerel to the mixture. If the mackerel comes out of a can with sunflower or olive oil, then don’t be too worried if you can’t get all the oil out. The oil will bring an extra softness to the mixture and will make it easier to roll the croquettes.
- Prepare the beaten egg and breadcrumbs while the mixture cools off. Turn on the stove and prepare the frying pan with a bottom (2-3 cm deep) of sunflower oil on a medium-high heat.
- Take half a hand of the mash and make a ball. Then roll it out with your hands into the form of a croquette. Roll each croquette in the beaten egg, so that the whole croquette is covered. Then roll them the same way in the breadcrumbs and place them on a plate.
- When all croquettes are rolled and ready, lay them in the oil and let them fry to a golden brown colour. Turn them on each side so the whole croquette has the same colour. This should take about 10 minutes.
- When they are done, take them out and place them on a paper towelled plate so the oil can be soaked. The croquettes are now ready to eat! I enjoy them served with a nice line of mustard on top.
- Instead of frying the croquettes you can also bake them in the oven. Spray them a bit with olive oil and place them as they are in the oven for 20 minutes at 180 degrees. Turn them after the first 10 minutes on the other side.
- I prefer using sunflower oil to fry them in, but feel free to use another not-strong-tasting oil.
Did you use this recipe? Please leave a comment with your experience! Feel free to share ideas, alternatives and tips.