- Prep time 30 minutes
- Total time 50 minutes
- Portion size 6 servings
Red Pepper Sauce:
Place fennel in heatproof bowl. In small saucepan, bring to boil 2 tbsp water, vinegar, sugar and coriander seeds; pour over fennel mixture; set aside.
In large high-sided skillet, bring broth and bay leaf to boil. Add fish fillets; reduce heat to simmer and cook until fish flakes when tested with fork, about 4 minutes. Using slotted spoon, transfer fish to bowl; let cool (reserve broth for another use).
In large bowl, break apart fish into pieces. Mix in mashed potatoes, egg, bread crumbs, leeks, dill, ginger, mustard, lemon zest and juice; season with salt and pepper. Shape into 4 to 6 croquettes, about 1⁄2 inch thick. Place flour in shallow dish; dredge croquettes in flour, shaking to remove excess.
In large skillet, heat oil over medium heat; cook croquettes, turning once, until browned, 8 to 10 minutes.
Red Pepper Sauce
In blender, purée red peppers, Parmesan, oil, lime juice, honey, sriracha and garlic. Season with salt, pepper and more sriracha to taste. (Can be covered and refrigerated for up to 2 days.)
Spoon red pepper sauce onto each plate; top with croquettes. Serve with fennel salad. Garnish with dill.
Test Kitchen Tip: You can substitute cod for haddock fillets if desired.
Nutritional facts PER SERVING: about
- Iron 1 mg
- Fibre 2 g
- Sodium 500 mg
- Sugars 5 g
- Protein 11 g
- Calories 180
- Total fat 7 g
- Cholesterol 47 mg
- Saturated fat 1 g
- Total carbohydrate 19 g