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Hake and mint croquettes

Fishes300 minutes40 people100 calories
1/52/53/54/55/5 (6 votes)
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By Irene Arcas

hake croquettes

The super creamy croquettes, made with hake fillets and with a very special and surprising touch of mint. Spectacular!

We are used to chicken or ham croquettes, but it is less frequent that we eat fish croquettes, right? Well, for children it is a great option and, like everything, what is made at home is always much better!

We used fresh hake fillets, but you can use the fish that you like the most. For example, with cod they would look great too. And, a very practical option is also to use frozen hake that you will simply have to let thaw before preparing the recipe.

With these amounts, some 40 croquettes. The idea is to be able to freeze them and thus have them for when we need them. If they seem too many, you can use half the ingredients and thus you will have about 20 units.

Source: Cookidoo adaptation

Hake and mint croquettes

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Super creamy croquettes, made with hake fillets and with a very special and surprising touch of mint.

Hake and mint croquettes
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: Fish
  • Calories: 100
  • Rations: 40
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 200 g of water
  • 150 g of hake fillets
  • 50 g olive oil
  • 100 g butter (or margarine)
  • 40 g leek (or onion)
  • 210 flour
  • 700 g whole milk at room temperature
  • 1 fish stock cube (or homemade concentrate)
  • 1 / 2 teaspoon salt
  • 1 sprig of chopped parsley (just the leaves)
  • 2-3 sprigs of minced fresh spearmint (leaves only)
  • 1 garlic clove, crushed or finely chopped
  • 200 g of breadcrumbs
  • 2 beaten eggs
  • frying oil

Preparation

  1. We put water in the glass. We introduce the basket with the fish and program 10 minutes, varoma temperature, speed 1. With the notch of the spatula, we remove the basket. We put the broth in a bowl and reserve.

  2. We put the oil, butter and leek in the glass and chop 3 seconds, speed 5. With the spatula, we lower the ingredients to the bottom of the glass and fry 3 minutes, temperature 120º, speed 1. 

  3. We add the flour around the blades and program 3 minutes, temperature 120º, speed 2. 

  4. Add the milk, 100 g of the reserved cooking water, the stock cube, the salt, the parsley and the mint. We mix 10 seconds, speed 8 and we program 15 minutes, temperature 100 ° C, speed 5.

  5. Add the chopped hake and the minced garlic clove and mix 15 seconds, speed 4.

    We finish mixing with the spatula and let the dough rest inside the glass for 5 minutes.

     

  6. We put the bechamel in a disposable pastry bag (or a large container covered with transparent film so that it does not create a crust) and let it temper. We store in the refrigerator for a minimum of 8 hours.

  7. We form the croquettes with the help of the pastry bag or two spoons and we coat them first in the breadcrumbs, then in the beaten egg and again in breadcrumbs.

  8. We fry them in abundant oil, drain and serve.

Notes

FREEZE: We can freeze the croquettes before frying them. We place them on a flat tray well separated from each other and freeze them in this position for 4 hours. Once frozen, we can put them in a zip bag. FRY FROZEN CROQUETTES:

  • We put them in the fridge 4 hours before and then we fry them.
  • We can also take them out 1 hour before frying them and leave them at room temperature.
  • If you want to fry them directly from the freezer, do it with low heat so that they cook well on the inside and do not brown too much on the outside.


Discover other recipes of: Aperitif, From 1 year to 3 years, Fishes

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