Why You’ll Love These Sardine Croquettes
Why You’ll Love These Sardine Croquettes
Andrew Harrington
4
45 minutes
25 minutes
2006
Australian Fusion
Breakfast, Lunch, Afternoon Tea or Dinner
This sardine croquette recipe transforms everyday ingredients into something crisp, comforting and wonderfully satisfying. The potatoes create a fluffy centre, while parsley, onion and capers add freshness and bite. Horseradish brings a gentle warmth that works beautifully with the sardines without overpowering them.
Then there is the crunchy breadcrumb coating. Because every good croquette should make a little noise when you bite into it.
Ingredients
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3 medium potatoes, approximately 380 g
1 × 106 g tin Brunswick Sardines in Water – No Added Salt, drained
25 g parsley, finely chopped
½ brown onion, approximately 55 g, finely diced
Alternatively, use 25 g chopped chives
6 capers, finely chopped
¼ teaspoon salt
¼ teaspoon black pepper
1½ cups breadcrumbs, approximately 95 g
¾ teaspoon horseradish
1 egg, lightly beaten
Cooking oil, for shallow frying
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1 tablespoon parsley, finely chopped
½ teaspoon horseradish
⅓ cup whole-egg mayonnaise
2 tablespoons Greek yoghurt
Directions
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Leave the skins on the potatoes for extra texture and a more rustic finish. Cut them into pieces approximately 4 cm wide, place them in a medium saucepan and cover with water.
Bring the water to the boil, then reduce the heat and simmer for 10–15 minutes. Once the potatoes are tender, drain them well and roughly mash them with a fork. Set aside for 10–15 minutes to cool.
Place the cooled potato in a medium mixing bowl. Add the drained Brunswick sardines, chopped parsley, onion or chives, capers, salt, pepper, breadcrumbs, horseradish and beaten egg.
Mix until the ingredients are evenly combined. A fork works well here and helps break up the sardines while keeping some texture in the filling.
Shape tablespoon-sized portions of the mixture into balls or small sausage-shaped croquettes approximately 7 cm long. Place them on a tray, cover and refrigerate for 30 minutes. Chilling helps the croquettes firm up and hold their shape while frying.
Pour enough oil into a medium frying pan to reach approximately 2 cm deep. Heat the oil over medium-high heat, then carefully cook the croquettes in three batches.
Fry them for a few minutes on each side until crisp, golden and heated through. Avoid overcrowding the pan, as this can lower the oil temperature and prevent the croquettes from becoming properly crunchy.
Remove the cooked croquettes using a slotted spoon and transfer them to a plate lined with paper towel. Repeat with the remaining mixture.
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While the croquettes are cooking, combine the chopped parsley, horseradish, whole-egg mayonnaise and Greek yoghurt in a small bowl.
Taste the sauce and adjust it to your liking.
Add a little more horseradish if you enjoy extra heat, or another spoonful of yoghurt for a lighter, tangier finish.