Crispy Fish Croquettes

Ingredients

• 60 g whole grain toast (leftover)
• 400 g cod fillet (or pollock)
• 2 tbsp heavy cream
• 1 onion
• 1 tbsp butter
• 2 Eggs
• 2 tbsp freshly chopped parsley
• 1 tsp lemon zest
• Salt
• Pepper
• 60 g spelt whole wheat flour
• 100 g Whole wheat breadcrumbs
• 1 l vegetable oil for frying

Instructions

1. 1.

   Crush the toast and soak it in water. Wash, pat dry, and cube the fish fillet. Squeeze out excess liquid from the bread and blend with the fish and cream.

2. 2.

   Peel and finely dice the onion; sauté in hot butter until translucent. Add one egg, parsley, lemon zest, salt, and pepper to the fish mixture and stir well. With lightly floured hands, shape small croquettes from the mixture. Place remaining flour and breadcrumbs on separate plates. Beat the remaining egg in another bowl. Coat each croquette first in flour, then in beaten egg, and finally in breadcrumbs.

3. 3.

   Fry the croquettes in hot oil in batches for about 4 minutes until golden brown. Drain on paper towels and serve with lemon wedges if desired.