Croquettes and kebabs top my list when it comes to appetizers/finger foods. Like these mackerel croquettes which I happen to love a lot! Unfortunately we do no get good, fresh mackerels here unlike we do in Mumbai and Goa. So whenever I crave for these, I make do with the canned mackerels. So I always have a can or two in my pantry. I, sometimes also make these fish croquettes with fresh salmon/ tuna. Those are delicious as well.
These croquettes are almost like the Goan version of fish cakes! A few basic ingredients go into making these croquettes, most of which are already available in your pantry. These are great for appetizers, as a side or I love putting them in sandwiches slathered with green cilantro chutney on the bread slices. These are also great to carry along for any picnic.
If you are using fresh mackerel, then you will need to clean them, place them in a pot with some water, little ginger garlic paste and turmeric. Steam until cooked through, then debone the fish and follow the recipe from there on. Be careful as mackerel has a lot of tiny bones. There might be some left despite all the thorough cleaning, in that case, transfer the flesh to a mixer grinder, just pulse it a couple of times to break it down further, do not make a paste of the meat. Or the best option is too use any fleshy fish, IMHO shark croquettes are tastiest you will ever have, coz the fish itself is so delicious!
Recipe courtesy- My Mum
Ingredients: Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml
15 oz/ 454 g canned mackerel or 2 medium fresh mackerels
1/2 cup finely chopped onions
1 tablespoon ginger garlic paste
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper powder
1/2 to 1 tablespoon vinegar ( I used coconut vinegar)
1 tablespoon hot and sweet tomato ketchup (optional)
2-3 tablespoon finely chopped cilantro
1/2 cup breadcrumbs/semolina, add as required
1.Discard the brine from the can, transfer the mackerel to a plate, debone the fish and transfer the flesh in a mixing bowl, add chopped onions, ginger garlic paste, red chilly powder, turmeric powder, black pepper powder, vinegar, egg yolk.
2. Add the tomato ketchup. Mix everything well. Take some mixture, and try to form elongated croquettes, or any shape as you desire. If they hold their shape, continue with the crumb coating, if not, dip 1-2 slices of bread in water, sqeeze the water out, and add this bread to the mixture, mix well. You should be able to form the croquettes now. Alternatively you can also use boiled potatoes. My mixture held well, so I didn’t need to add anything for binding. You should be able to get about 8 elongated croquettes with these measurements.
3. Beat the egg white in a bowl with little salt. Place bread crumbs/semolina in another bowl, season with little salt. Now dip the croquette in egg white and then breadcrumbs. Coat all the croquettes in this manner.
4. Heat oil on medium heat in skillet, fry the croquettes until they are golden brown from all sides, turning sides as required. Serve hot.
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