Cod Croquettes with Alexandra's Pikliz Spicy Pepper Relish

Ingredients

• 8.8 oz (250 g) cod fish, diced
• 10 oz (300 g) russet potatoes, peeled and cooked until soft
• ½ white onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 egg yolk
• 2 whole eggs (plus 2 more for coating)
• 2 tbsp Alexandra’s Pikliz Spicy Pepper Relish (or Relish Sauce)
• ½ cup fresh parsley, chopped
• 2 tbsp cornstarch
• 1 tbsp cumin powder
• Panko breadcrumbs, for coating
• Mayonnaise, for serving
• Salt, to taste

-----------------------------------------------------------------------------------------

Steps

1. Prep the Ingredients
   Measure all ingredients. Peel and cook the potatoes in lightly salted water until tender and falling apart. Dice the onion and fish, and mince the garlic.
2. Cook the Base
   Heat olive oil in a pan over medium heat. Add the onion and garlic, cooking about 5 minutes until softened and fragrant.
3. Add the Fish and Flavor
   Stir in the diced cod, salt, cumin, and Alexandra’s Pikliz Pepper Relish. Cook until the fish begins to flake slightly. Remove from heat and let cool slightly.
4. Mix the Croquette Dough
   In a large bowl, combine the mashed potatoes, egg yolk, cornstarch, and the cooked fish mixture. Mix until a firm dough forms. Add chopped parsley and adjust salt as needed.
5. Shape and Coat
   Shape the mixture into small balls or ovals. Dip each piece into beaten egg, then roll in panko breadcrumbs to coat.
6. Fry to Perfection
   Heat oil to 350°F (175°C). Fry croquettes in small batches until golden brown. Drain on paper towels.
7. Serve and Enjoy
   Serve hot with mayonnaise and an extra spoonful of Alexandra’s Pikliz Pepper Relish for dipping.

Click here for video! 🎥

--------------------------------------------------------------------------------------

Chef’s Tips:

• To speed things up, mix the base (fish, potatoes, egg, starch) in a food processor.
• If the dough feels soft, refrigerate for 30 minutes before shaping.
• Can be frozen up to one month and fried straight from frozen.
• For a lighter version, cook in an air fryer.
• For gluten-free, skip the panko coating.