Croquettes are a very popular dish around the world. They are originally from France. They are famous as a delicacy, as well, as fast food.
Croquettes can be served as snack, appetizers, side dishes and also as a main dish.
There are so many variations of croquettes. I used to make them with ham and cheese, but nothing goes better together than fish and sweet potatoes. They make an amazing combination!
In this recipe, I’m using Japanese sweet potatoes. The Japanese sweet potato has a red skin, and a dry and white flesh. It’s starchy and it binds better than the orange-colored sweet potato.
If you prefer, you can replace the cod fish with sole, pollock or haddock.
You should refrigerate the croquettes for a few hours before frying them; they are easy to fry when they are chilled. You can also freeze them for later use, or use the freezer to chill them quickly before frying, instead of refrigerating them for a few hours.
Have fun shallow frying!
- 1 lb. sweet potatoes, preferably the one with red skin, boiled and mashed
- 1 lb. cod fish fillets, boiled or broiled
- 2 tbsp. cilantro, finely chopped or use 1 tbsp. of dry ground cilantro
- 1 tbsp. of olive oil
- 1 ½ tsp. of fresh lemon juice
- 2 large eggs, beaten
- Canola oil or vegetable oil for frying
- 3 tsp. of sea salt
- 3 tbsp. of coconut flour
- 1 tsp. crushed chili pepper, optional
- Fresh cut lemon for serving
- In a pot, boil enough water to cover the sweet potatoes and add ¼ tsp. of sea salt.
- Add the sweet potatoes and cook in a medium heat for about 20 minutes, until tender. Transfer the sweet potatoes into a bowl and let them cool. Peel the sweet potatoes and mash them.
- You can either poach the cod fish fillets in boiling hot water for about 3 to 5 minutes, until they turn flaky or arrange a baking sheet with lined foil and broil the cod fish using high heat, making the clean-up after cooking easier
- Transfer to a strainer to remove any excess water, ensuring the cod fish is dry. Gently mash into small flakes and pour into the bowl of sweet potatoes.
- Add the remaining ingredients and mix them well. The mix should be firm, and not too moist to avoid the croquettes to fall apart.
- Shape the firm mixture into croquettes, about 3 inches long and ¾ inch thick.
- You should refrigerate the croquettes for a few hours before frying them; they are easier to fry when they are chilled.
- You can also freeze them for later use, or use the freezer to chill them quickly before frying instead of refrigerating for a few hours.
- Fry them in a shallow pan with canola oil, over medium heat; about 6 minutes turning occasionally till it gets brown.
- Transfer to a plate with paper towel to drain the oil. Fry 6 to 8 croquettes at a time – don’t over crowd the pan.
- Serve while hot.