A practical snack from Argentina's coastal kitchen, croquetas de pescado are made by mashing boiled fish with potato purée and parsley, shaping them into small croquettes and baking them. Baking instead of deep-frying keeps them lighter.
Flake the boiled fish fillet and mix it well with the mashed potato, parsley, egg, lemon juice, salt and black pepper in a bowl.
Chill the mixture in the fridge for 20 minutes, shape it into small croquettes and coat them in breadcrumbs.
Arrange the croquettes on a baking tray with space between them and drizzle with olive oil.
Bake in an oven preheated to 200°C for 25 minutes, until golden and crisp.
Important: chill the mixture before shaping the croquettes, or it sticks to your hands and falls apart. Allergens: contains fish, egg and gluten (breadcrumbs).
If you double the recipe for a bigger crowd, use a larger tray too; if the croquettes sit too close together, trapped steam stops the outside from crisping up.
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