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Fish and Potato Croquettes and Curry Tartare Recipe

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Fish and Potato Croquettes and Curry Tartare Recipe
SERVES HOW MANY
4 pcs
PREPARATION TIME
20 minutes
COOKING TIME
20 minutes

We are sure that there are not many people who do not like the harmony of fish and potatoes. Based on this idea, we went into the kitchen to create a recipe that is both practical and surprising with its visuals. We prepared a delicious tuna croquette on a bed of tarator sauce. In this recipe, we breaded fish fingers with tarhana to offer different tastes to your guests.

You are expected from the kitchen to try the fish and potato croquettes with curry tartar sauce, which will be served hot as a very satisfying snack. Bon appetit in advance!

 
Ingredients for Fish and Potato Croquettes and Curry Tartar Recipe

For Outside:

  • 1 potato _
  • 5 tablespoons of salt
  • 1 egg _
  • 1 tea glass of flour
  • 1 pinch of nutmeg

For the Internal Filling:

  • 1 can of tuna
  • 1 handful of walnuts
  • 1 pinch of fresh rosemary
  • 1 pinch of fresh thyme
  • 1 pinch of parsley
  • 1 pinch of black pepper
  • 1 tablespoon breadcrumbs

For the Sauce:

  • 1/4 bunch of dill
  • 3 tablespoons of capers
  • 4 gherkins _
  • 1 clove of garlic
  • 4 tablespoons of yoghurt
  • 3 tablespoons mayonnaise
  • 1 pinch of salt

For Breading:

  • 1/2 cup flour
  • 1 egg _
  • 1/2 cup breadcrumbs
  • 3 tablespoons tarhana

For Service:

  • 1 pinch of curry

For Frying:

  • 1 water glass measure of oil

How to Make Fish and Potato Croquettes and Curry Tartare Recipe?

  • Wash the potato skin thoroughly, dry it and poke holes in it with a fork. Put the salt in a microwave-safe bowl, place the potato on top, cover the bowl with plastic wrap and cook in the microwave for 20 minutes.
  • Wash the potato skin thoroughly, dry it and poke holes in it with a fork. Put the salt in a microwave-safe bowl, place the potato on top, cover the bowl with plastic wrap and cook in the microwave for 20 minutes.
  • For the stuffing, chop all the ingredients except tuna and breadcrumbs with a knife. Mix the stuffing in a bowl.
  • Open the middle of the potato dough, fill it with mortar and close it. Let the croquettes you made rest in the freezer for 10 minutes.
  • For the sauce, finely chop the dill, capers, garlic and gherkins and mix them with mayonnaise and yoghurt in a bowl.
  • To bread the croquettes you have prepared, prepare a mixture of flour, eggs, breadcrumbs and tarhana in 3 separate bowls.
  • Dip the croquettes first in flour, then in the egg, then in the tarhana mixture. For a thicker layer, reapply the egg and tarhana layer.
  • Fry the croquettes in hot oil for 4-5 minutes. Fry the potato peels you reserved until they are crispy.
  • When serving, put sauce on the base and place the croquette in the middle. Add crispy shells and a pinch of curry and serve. Enjoy your meal.