Croquettes with mackerel: the passepartout recipe – Italian Cuisine

Croquettes with mackerel: the passepartout recipe


The blue fish it is healthy because it is rich in Omega 3 and it is also very cheap. The mackerel , for example, it's always a good idea and the croquettes that we propose today are a new recipe to bring this poor fish to the table. You will get a delicious dish, which can be served from aperitif to dinner and that everyone, young and old alike, likes.

Indeed, mothers often for let your children eat fish, they "transform" it into croquettes.
Easy to prepare, you just need a few ingredients, which are usually always at home. Below, find the recipe step by step; in our gallery, some useful ones Advice to make the croquettes even better and keep them at their best.

How to make mackerel croquettes

Ingredients

To prepare about 15 croquettes, get: 100 g of cooked mackerel, 350 g of potatoes, 20 g of salted capers, the zest of half a lemon, 5 sprigs of parsley, 1 egg, flour, breadcrumbs and oil for frying to taste.

Method

Start by boiling the potatoes in lightly salted water. Let them cool, peel them, cut them into chunks and put them in a bowl together with the cooked and already boned fish. Now prepare a mixture of capers (previously rinsed), parsley and lemon zest. Mash the potatoes and mackerel with the help of a fork, add the mince and the egg yolk. Mix well and let the mixture rest in the fridge for half an hour. Now the fun part (if you have children, you can involve them in this step): with your hands you shape meatballs. Rounded, oval, as you prefer. In three separate dishes, prepare the flour, breadcrumbs and beaten egg. Roll the meatballs first in the flour, then in the egg, and finally in the breadcrumbs. Meanwhile, heat the oil for frying and when it is hot, add the croquettes. With the help of a skimmer, drain them well from the oil and place them in a tray or container covered with kitchen paper, to dry them from the oil. Serve hot.

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