Herbed white fish fillets croquettes

Instructions

1. Boil the potatoes in lightly salted water and mush with a fork. Remove the bones from the fish. Wash and mince the herbs.
2. Drizle 1 tbsp sunflower oil in a pan and saute the onions. Add the fish and cook for 1 minute. Transfer the mixture to a large bowl. Mix in the mashed potatoes. Season with salt and pepper and let cool. Process in food processor to get a homogeneous texture.
3. Remove the crust from the bread slices. Break them by hands and place in a food processor with the minced herbs. Blend until the mixture is uniformly green.
4. Shape the fish mixture into 3 cm wide cylinders. Divide them into pieces, 5 cm long. Dip in the breadcrumbs, then in the beaten eggs and finally in the herbed bread.
5. Fry the croquettes in a good amount of boiling oil. Strain them on paper towels to dry.
6. Serve on a bed of lettuce and top with a few drops of balsamic vinegar.

• Servings : 4
• Ready in : 30 Minutes
• Course : Appetizers, Main courses
• Recipe Type : beef, Finger foods, Left overs-great overs
• Ingredient : Balsamic vinegar, Basil, Bread, Eggs, Garlic, Ground black pepper, Olive oil, Onion, Parsley, Potatoes, Salt, Sunflower oil, White fish fillets