Cod and Herb Butter Croquettes

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Cod fillets		2
Milk		200ml
Potatoes		2-3
Mayonnaise		1 tbsp
Hard boiled egg		1
Flour		as required
Eggs		as required
Breadcrumbs		as required
Butter		2-3 tbsp
Parsley		1 tsp
Garlic		1 clove
Salt & pepper		as required
Your favourite salad to garnish		as you like

Method

Cook

40min

Put half the butter in a small bowl and allow to soften to room temperature.

Add the finely chopped parsley and garlic and season with salt & pepper. Mix well.

This is the herb butter, keep in the fridge until firm.

Boil the potatoes until soft. Add the remaining butter and mash. Season with salt & pepper.

Put the milk in a pan and warm on medium heat. Just before it boils, add the cod fillets cut into chunks then turn down to low. Put the lid on and cook for 5 minutes.

Allow to cool then remove the cod. Remove the skin and bones and flake.

Add the chopped boiled egg and mayonnaise into the mash at Step 4, together with the flaked fish from Step 6 and combine. Spread a little oil on your palms and make fishcake croquettes.

Remove the herb butter from the fridge and cut into slices the same number as croquettes. Press one slice into the centre of each croquette and cover so it's fully inside.

Dredge the croquettes with flour and run through beaten egg then coat with the breadcrumbs. Shallow fry in hot vegetable oil.

As soon as you begin to smell garlic, this means the herb butter is melting.

As everything is already cooked, fry the croquettes just enough to brown both sides nicely then remove to drain on kitchen paper.

Enjoy with your favourite salad and eat whilst hot!

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