Mackerel Croquettes with Potatoes and Spinach

Ingredients

• 500 g Potatoes (peeled and cut into cubes)
• 1 Sweet onion (peeled and diced)
• 30 g Butter (to sauté the onion)
• 15 ml Whole grain mustard (one tablespoon)
• 2.5 ml Turmeric powder (½ teaspoon)
• 2.5 ml Ground cumin (½ teaspoon)
• 2.5 ml Sweet paprika (½ teaspoon)
• 100 g Fresh spinach leaves (washed)
• 30 g Fresh parsley (chopped, about 2 tablespoons)
• 200 g Grilled smoked mackerel fillets (coarsely crumbled)
• 2 Eggs (1 for the batter, 1 beaten for the coating)
• 100 g Breadcrumbs (preferably panko for extra crunch)
• à goût Salt
• à goût Freshly ground black pepper
• 200 ml Frying oil (sunflower or peanut) (for pan-frying)

Instructions

1. Cooking the potatoes

   Peel the potatoes, cut them into uniformly sized cubes and place them in a pot of boiling salted water. Cook until very tender (about 15 minutes).

   Time: PT15M

   Temperature: 100°C

2. Mashing the potatoes

   Drain the potatoes then mash them into a smooth purée in the same bowl or a large mixing bowl.

   Time: PT5M

3. Sauté the onion

   Melt the butter in a pan over medium heat, add the diced sweet onion and cook 3 to 4 minutes until translucent.

   Time: PT4M

   Temperature: 180°C

4. Add mustard, spices and spinach

   Stir in the whole grain mustard, turmeric, cumin and paprika into the pan. Add the spinach leaves and cook 2 minutes until just wilted.

   Time: PT2M

   Temperature: 180°C

5. Mix with the potatoes

   Transfer the onion‑spice‑spinach mixture into the mashed potatoes, add the chopped parsley and mix well. Let cool at room temperature for 10 minutes.

   Time: PT10M

6. Incorporate the mackerel and egg

   Add the coarsely crumbled smoked mackerel, one whole egg, salt and pepper. Mix until a homogeneous dough forms.

   Time: PT5M

7. Shape and refrigerate the croquettes

   With lightly floured hands, form balls then flatten into patties about 8 cm in diameter. Place on a plate, cover with plastic wrap and refrigerate for 30 minutes to firm up the dough.

   Time: PT30M

8. Prepare the coating

   Beat the second egg in a small bowl. Pour the breadcrumbs onto a flat plate.

   Time: PT2M

9. Coat the croquettes

   Dip each chilled croquette in the beaten egg, then roll it in the breadcrumbs, pressing lightly to adhere.

   Time: PT5M

10. Heat the oil

    Pour the frying oil into the pan and heat over medium‑high heat until it reaches about 180°C (when a small breadcrumb sizzles immediately).

    Time: PT5M

    Temperature: 180°C

11. Fry the croquettes

    Gently place the croquettes into the hot oil. Fry for 3 minutes, turning them halfway through, until golden and very crispy.

    Time: PT3M

    Temperature: 180°C

12. Drain and serve

    Remove the croquettes with a slotted spoon, place them on paper towels to remove excess oil. Serve immediately with tartar sauce or a lemon mayonnaise.

    Time: PT1M

Nutrition Facts

Calories

370

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g