The delicate flavours of smoked whitefish permeate this classic crowd-pleaser.
- Portion size 28 servings
- Credits : Canadian Living Magazine: December 2009
MethodIn large saucepan of boiling salted water, cover and cook potatoes and garlic until tender, about 15 minutes. Drain and return to pan over medium heat to dry for 30 seconds.
Meanwhile, in skillet, heat oil over medium heat; cook onion until softened, about 5 minutes.
Using potato masher, mash together potato mixture, onion, smoked fish, dill, salt and pepper; let cool. Stir in 1 of the eggs. Form by scant 2 tbsp (25 mL) into balls; flatten slightly.
In shallow dish, beat remaining eggs. Place panko in second shallow dish. Dip balls, 1 at a time, into eggs, then roll in panko to coat; place on baking sheet. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let stand for 30 minutes at room temperature before continuing.)
In deep fryer or large saucepan, heat about 1-1/2 inches (4 cm) oil until deep-fryer thermometer registers 350°F (180°C). Deep-fry croquettes, in batches and turning once, until golden and heated through, 2 to 3 minutes. Drain on paper towel–lined tray.
Nutritional facts Per piece: about
- Sodium 174 mg
- Protein 4 g
- Calories 150.0
- Total fat 12 g
- Potassium 148 mg
- Cholesterol 21 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
- Iron 2.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0