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Fish & Potato Croquettes

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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 2 tilapia filets
  • 1 cup peeled and diced potato
  • 1/4 cup diced red onion
  • 1 minced garlic clove
  • handful fresh parsley chopped
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 1 lemon
  • salt & pepper

Garlic Dill Yogurt Dipping Sauce

  • 1/2 cup plain yogurt
  • 1 small minced garlic clove
  • 1/2-1 tbsp fresh dill depending on how strong you like the dill flavor
  • Small squeeze of lemon cut remainder into wedges for serving

Instructions
 

  • Start by steaming the potatoes. While the potatoes are steaming, warm a pan to cook the onions. Cook onions for just a few minutes, stir in garlic for a minute, then remove and place in a larger bowl. Don't clean the pan, you will cook the croquettes in it.
  • Once the potatoes have been steaming for roughly 10 minutes, toss in the tilapia and cook for another 5-8 minutes, until it's mostly cooked through and the potatoes are tender and easily pierced with a fork.
  • Add the potato & fish mixture to the onion bowl. Allow to cool for a minute, then stir in the egg, parsley, 1/4 cup of bread crumbs, juice from the lemon, a little pepper, and a good amount of salt. Form into little patties, you should get roughly 10.
  • Place the remaining 1/4 cup of breadcrumbs in a dish with a little salt & pepper. Lightly coat each patty.
  • Heat some oil (about a heaping tbsp) in the pan. Cook croquettes for a few minutes on each side. You will need to add more oil for each new round. Serve with the yogurt sauce and fresh lemon wedges
Keyword croquettes, tilapia, white fish
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