Just a few ingredients are enough to prepare a second course that combines fish croquettes with vegetables for the whole family
Quick and easy to prepare, the fish croquettes with vegetables they are a main course, an appetizer, a finger food that is good for everyone.
Also for children who do not get along very well with fish and even less with spinach. They are cheap, they pay a lot, we really can’t ask for more.
Fish croquettes with vegetables, baked or in a pan
Baking in the oven will help us to have some croquettes (let’s try the chicken ones) more light. Alternatively, there is the classic pan with boiling seed oil
800 g of cod or hake fillets
3 medium potatoes
150 g of fresh spinach
1 white onion
1 clove of garlic
2 medium eggs
50 g of breadcrumbs
1 teaspoon of chili powder
marjoram to taste
4-5 tablespoons of extra virgin olive oil
Let’s take the fish fillets and put them to steam in a pot with a little water flavored with a little lemon zest and a few marjoram leaves. After about 10 minutes we can turn off e chop the cod or hake also directly with your hands in a bowl.
In another pot full of salted boiling water, cook the washed, peeled and sliced potatoes. Also in this case, a maximum of 10 minutes and then we drain them. Mash them with a fork in a bowl and set aside.
We wash and clean the spinach (the weight in the ingredients is relative to the vegetable already cleaned), then put a pan with 2 tablespoons of oil and let the clean and finely chopped onion wilt for 5 minutes. At that point, add the spinach, salt them and cook for 7-8 minutes with a ladle of water. But when we turn them off they must be dry. Let them cool aside.
Now let’s move on to the base of our fish croquettes with vegetables, crush the garlic clove adding it to the two eggs and mix with a spoon. Then pour everything into the bowl with the fish and add the raw mashed potatoes, the chopped spinach with a knife, a pinch of red pepper and possibly more salt.
Mix everything well directly with your hands and when the mixture is well formed, after getting wet the fingertips, we move on to form the croquettes. They can be round, oval, any size we like best.
When they are all ready, pass them in the breadcrumbs making them adhere well, then place them on a tray and leave them in the refrigerator for 20 minutes to compact. After the waiting time, we place the croquettes on a baking sheet covered with baking paper. A drizzle of oil on the surface and off in a preheated oven at 180 ° for about 25 minutes.
We must remember to turn them halfway through cooking using kitchen tongs so as not to break them. When they are golden on both sides, remove them from the pan and serve them hot but also lukewarm.