Al-Ahram Weekly Online 14 - 20 March 2002 Issue No.577
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Fish croquettes

By Moushira Abdel-Malek

Ingredients:

1 kgm fish fillets
1 cup boiled potatoes (mashed)
1 tsp. crushed garlic
One medium onion (cut in four)
One stalk of celery
3 cloves of garlic (peeled and whole)
3 cardamom pods
2 tbsp. lemon juice + 2 tbsp. (extra)
1 medium carrot (coarsely chopped)
2 tbsp. milk + 2 tbsp. (extra)
White flour (for coating)
2 whole eggs (beaten)
Bread crumbs
Salt + pepper + cumin
Butter + oil

Method:

In a large cooking pan, melt some butter and add the fish fillets. Sprinkle some salt and pepper and stir. Add the onion, garlic cloves, celery, cardamom and the lemon juice. Cover on low heat and leave to cook. Check to add some boiling water, if needed. When fish fillets are cooked, remove into a large bowl, and discard all ingredients in pan. Mash with a fork and add the meshed potatoes, the extra lemon juice, the milk, and season to taste. Blend all ingredients well by hand. Form into fingers. Roll over some flour, then dip into beaten eggs after adding the extra milk to them, then roll over the bread crumbs. After finishing all the quantity, deep fry in oil until goldened. Serve with French fries.

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