Pilchard croquettes with warm winter salad

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 26
Servings 8
Time

Ingredients

  • CROQUETTES
  • 425
    g
    pilchards in tomato sauce
  • 150
    ml
    milk
  • 45
    g
    butter
  • 50
    g
    green pepper, seeded and diced
  • 50
    g
    onion, chopped
  • 45
    g
    flour
  • salt and pepper
  • pinch of dry mustard
  • 1
    egg yolk
  • 45
    g
    flour
  • 150
    g
    seasoned cake flour
  • 1
    egg, beaten
  • 45
    g
    dried breadcrumbs
  • 500
    ml
    oil for frying
  • SALAD
  • 2
    celery stalks, thinly sliced
  • 1
    cucumber, peeled and thickly sliced
  • 6
    small tomatoes, cut into wedges
  • 10
    ml
    fresh mint leaves, finely chopped
  • 6
    spring onions, thickly sliced diagonally
  • 100
    g
    variety of lettuce leaves
  • DRESSING
  • 30
    ml
    fresh lemon juice
  • 30
    ml
    Thai fish sauce
  • 2
    ml
    sugar
 

Method

 
1. CROQUETTES: Drain the pilchards, reserving the sauce. Add milk to make the sauce up to 225 ml, then set aside. 2. Mash pilchards with a fork and set aside. 3. Melt butter in a pan and sauté; the green pepper and onion. Remove from the heat and stir in flour to make a roux. Return to stove and cook for 1 minute, stirring constantly. 4. Remove from the stove and add the sauce mixture to the roux, stirring continuously until smooth. Return to heat and boil for a minute or two, stirring continuously, until the sauce thickens. Season to taste. 5. Remove from heat and gradually fold in the mashed pilchards. Stir in egg yolk and flour and allow to cool before shaping into 18 small or 10 large cylindrical croquettes. Chill in freezer for 30 minutes. 6. Coat the croquettes in seasoned flour, followed by beaten egg and breadcrumbs. Place in fridge for about 10 minutes. 7. Heat oil and deep-fry until crisp and golden brown. 8. SALAD: Arrange celery, cucumber, tomato, mint and spring onion on a bed of lettuce leaves. 9. SALAD DRESSING: In a small saucepan, combine lemon juice, Thai fish sauce and sugar. Cook over medium heat for about 1 minute. 10. Pour warm dressing over salad and serve with croquettes, or arrange croquettes in salad.
 

Read more on: fish/seafood  |  deep-fry
 

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