2020-08-13 / test@t
Fish croquettes from yesterday's potatoes
- 4 slices of bacon
- 400 g boiled potatoes
- 150 g fat cottage cheese or cream cheese
- 2 eggs
- 1 tsp salts
- 100 g hot smoked fish fillet (salmon, mackerel, etc.)
- a few sprigs of green basil
- 5 tbsp. l. semolina or semolina
- a handful of grated cheese
STEP-BY-STEP COOKING RECIPE
In a dry skillet, fry the bacon on both sides until crisp. Chop it finely in a blender.
Crush the boiled potatoes in mashed potatoes. If you do not have enough of yesterday's boiled potatoes, you can add more potatoes to the required amount and crush everything together. Cottage cheese, if there are grains in it, beat with a blender into a homogeneous mass. Beat the egg whites with a mixer or in the kitchen machine until they are soft foam.
In a bowl, combine mashed potatoes, cottage cheese, 1 yolk, bacon, salt. Then add the egg whites and stir the mixture with a spatula to keep the egg whites fluffy.
Disassemble the fish into fibers and mix with a fork with basil leaves.
Separate a piece the size of a ping-pong ball from the potato mass, roll it into a ball, then flatten it into a cake. Place some fish and herbs in the center and cover the cake so that the filling is inside. Dip the ball in semolina and place on a baking sheet lined with parchment. Do the same with the rest of the croquettes, laying them tight enough to each other, but so that they do not stick together. Sprinkle with grated cheese.
Preheat oven to 190 ° C. Place the croquettes pan in the oven, bake for 30 minutes in the converting mode, then turn on the grill function for 5 minutes to brown the balls. Serve hot; if you can't handle croquettes in one go, refrigerate. Usually croquettes should not be reheated, the Hot Point oven has a gentle heat mode that will make the croquettes so tender and airy, with a crispy crust, as if freshly cooked.