Sardine croquettes with Flax seed
Author: 
Recipe type: Appitizer
Cuisine: Indian
 
Makes 6 fish croquettes.
Ingredients
  • 2 cans of 4 oz Sardines
  • 3 med size potatoes boiled and mashed fine
  • 1 cup onions diced fine
  • 2 tsp ginger minced
  • 2 Thai green chilies chopped (optional)
  • ½ cup cilantro leaves chopped fine (optional)
  • 1 tsp red chili powder/ paprika
  • 2 cup Plain bread crumbs
  • ½ cup Panko breadcrumbs
  • 2 tbsp Flax seed meal
  • 2 eggs whisked
  • Salt and pepper to taste
  • 1 tbsp oil
  • Oil for deep frying.
Instructions
  1. Mash potatoes and knead with half of onions, ginger, salt, pepper and all of red chili powder.
  2. In a skillet, heat 1 tbsp oil, and fry rest of onions and ginger.
  3. Add fish and saute well for 2 minutes.
  4. Transfer to a dish and let it cool.
  5. Combine the mashed potato with the fish till it makes a makes a nice soft dough.
  6. Add cilantro and green chopped chilies and salt.
  7. Lay out the bread crumbs on a flat plate and the eggs in a deep dish so that the fish cakes can be dipped in.
  8. Divide the fish-potato mixture roughly into six portions and shape into flat oval-shaped cakes by pressing them on the palm of one hand with your fingers of the other. You can grease your palm with oil to prevent the cakes from sticking.
  9. Dip them in eggs.
  10. Coat them in the break crumbs, flax-seed and panko mixture.
  11. Arrange them on a plate and refrigerate the cakes for 10 minutes.
  12. Take them out, roll them again in eggs, and coat them in crumbs.
  13. Lightly dust them to remove excess crumbs.
  14. Place them back in the fridge for 15 more minutes.
  15. Deep fry the croquettes and serve with onion wedges and ketchup.
Recipe by The Lady 8 Home at https://www.thelady8home.com/sardine-croquettes-with-flax-seed/