3 servings (6 small croquettes)
1 ½ cups (375 ml) shredded and cooked fish (salmon, sole, haddock, cod or other fish of your choice)
1 c. tablespoon (15 ml) finely chopped onion
1 c. tablespoon (15 ml) celery leaves finely chopped
¼ c. tsp (1 ml) sea salt
Pinch of pepper
2-3 c. tablespoons (30-45 ml) dry bread crumbs
An organic egg
Mix well all ingredients. Shape into patties and coat with breadcrumbs of your choice.
Place on a cookie sheet and bake at 350 degrees F (180 degrees C) about 20 minutes. Turn patties over halfway through cooking so they are golden on both sides.
2 CHOICES of breadcrumbs:
1- Fresh bread :
In the blender or food processor, one or two slices of fresh bread into crumbs.
Add a pinch of vegetable salt, some pepper and a pinch of garlic powder.
For variety, you can add ¼ cup (65 ml) crushed cereal flakes.
Mix well and coat the croquettes.
If necessary, moisten dry food to allow the breading to stick better to prepare fish.
2- Breading crisp and seasoned :
½ cup (125ml) pastry flour
3 c. tablespoons (45 ml) vegetable stock powder without msg
2 c. tsp (10 ml) of chervil
2 c. tsp (10 ml) dry mustard
1 c. teaspoon (5 ml) garlic powder
1 cup (250 ml) crushed cereal flakes
Mix well and coat the croquettes. If necessary, moisten dry food to allow the breading to stick better to prepare fish.
Serve the croquettes with a dill sauce and lemon or cucumber sauce.
Lise Guénette, ND.A.
All rigths reserved