Cod and potato croquettes
These are a wonderful appetizer, lunch or dinner to share with friends. Make them ahead and cook them when you are ready to serve. Serve over a bed of arugula or baby spinach for added texture and colour.
Step 1In a small pot, cover potatoes with water and boil for about 15 minutes or until very tender. Drain well and mash with potato masher; set aside.
Step 2Meanwhile, heat oil over medium heat in nonstick skillet. Cook shallots, garlic and thyme for about 2 minutes or until softened. Add cod and wine; cover and cook for 2 minutes. Uncover and cook; breaking up cod for about 3 minutes or until cooked through and flaked. Stir in parsley and hot pepper flakes. Scrape into a bowl and add mashed potatoes; combine evenly using your hands. Shape into 6 patties or ovals.
Step 3Dredge patties in flour, then egg letting excess drip off. Coat in breadcrumbs and place on parchment paper lined baking sheet. Bake in 425° F (220° C) oven for about 10 minutes or until heated through.
To toast breadcrumbs place in a dry nonstick skillet over medium low heat and cook, stirring until evenly light golden brown.
Per serving (1 of 3, or 2 croquettes)
- 18 g
- 89 mg
- 560 mg
- Total fat
- 5 g
- Saturated fat
- 1 g
- 76 mg
- 31 g
- 2 g
- 2 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.