Cod and potato croquettes

Ingredients

• 800 ghake fillet
• 400 gpotatoes
• to tasteparsley
• to tasteextra-virgin olive oil
• to tastefine salt
• 500 gunsweetened cornflakes
• 2eggs
• 150 g00 flour
• 150 gice-cold water
• to tastefine salt

Instructions

1. 1

   Boil the potatoes

   Put the potatoes in cold water and bring to the boil. Cook for about 30–40 minutes from when the water starts boiling. Meanwhile, put the hake fillet and parsley in a food processor.

2. 2

   Mash the mixture

   Blend the hake and parsley until smooth. When the potatoes are soft enough to pierce with a fork, mash them in a bowl and add the hake mixture.

3. 3

   Season and mix

   Add fine salt and extra-virgin olive oil to taste, then mix everything together with a spoon.

4. 4

   Chill and prepare

   Cover the mixture with cling film and chill for 10–15 minutes. Meanwhile, put the eggs, ice-cold water and flour in a bowl.

5. 5

   Make the batter

   Add a pinch of salt and whisk until smooth. Take about 150 g of the croquette mixture at a time and shape it between your hands.

6. 6

   Coat the croquettes

   Dip each croquette first in the batter, then roll it in the coarsely crushed cornflakes until completely covered.

7. 7

   Bake until golden

   The quantities make about 6 croquettes. Arrange them on a baking tray and bake in a preheated conventional oven at 170–180°C for about 30 minutes, until golden and crisp. Serve hot.

What are hake and potato croquettes?

Croquettes are shaped portions of a soft filling wrapped in a crisp coating. This version combines hake and potato, then bakes the croquettes rather than frying them.

The recipe uses hake, although the title calls them cod croquettes. Parsley seasons the fish, while crushed cornflakes give the outside its distinctive crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 555 calories, 40g protein, 67g carbs, 12g fat.

The potatoes and cornflake coating provide most of the carbohydrates, while the hake and eggs contribute protein. The eggs, flour and olive oil also contribute fat; the exact amount depends on how much oil and coating is used. Pair a croquette with plenty of green vegetables or salad to balance the plate.

The fish and potato filling

Hake: blending the fillet with parsley makes a fine mixture that can be combined evenly with the potato.

Potatoes: boiling them from cold water and mashing them once fork-tender gives the filling its body. Mash them in a bowl before mixing in the fish.

Getting the coating to stick

Batter: whisk the eggs, ice-cold water, flour and a pinch of salt until smooth, so there are no floury lumps to cling unevenly to the croquettes.

Cornflakes: crush them coarsely rather than into fine crumbs. A rough texture gives the coating more crunch; press the flakes over the whole surface.

Shaping and chilling

Portions: shape about 150 g of filling at a time between your hands. The method gives approximately 6 croquettes from the stated quantities.

Chilling: cover the filling and refrigerate it for 10–15 minutes before shaping. This brief rest helps the mixture hold together as you form and coat it.

When they are done

Oven: bake in a preheated conventional oven at 170–180°C for about 30 minutes. Leave space between the croquettes on the tray so their coating can crisp.

Doneness: look for a golden, crisp cornflake surface, then serve the croquettes while hot.

What to serve alongside

A green salad or steamed green vegetables make a fresh contrast to the crisp coating and soft filling. A squeeze of lemon can also brighten the flavour of the hake.

For a more substantial meal, serve with extra vegetables or a simple tomato salad.

Recipe notes & tips

• Start the potatoes in cold water as directed so they cook through before mashing.
• Check that the potatoes are fork-tender before draining and mashing them.
• Crush the cornflakes coarsely for a more textured crust.
• Shape the croquettes with roughly 150 g of filling each for the yield described in the method.
• Use a preheated oven so the croquettes begin baking at the intended temperature.
• Bake until the coating is golden and crisp, checking towards the end of the cooking time.

Variations

• Add lemon: mix a little lemon zest into the filling for a brighter flavour.
• Use another herb: replace or combine the parsley with finely chopped dill.
• Change the coating: use crushed unsweetened cereal flakes with a similar texture.
• Add seasoning: include a little black pepper in the filling.
• Serve with dip: offer a lemon yoghurt dip alongside the hot croquettes.

Common mistakes to avoid

• Lumpy batter: whisk until smooth before dipping the croquettes.
• Fine cornflake crumbs: keep the flakes coarsely crushed for a crunchier coating.
• Uneven coating: cover each croquette fully with batter before rolling it in the flakes.
• Potatoes still firm: continue boiling until a fork can pierce them easily.
• Crowded tray: leave space between croquettes so the coating can bake crisp.
• Serving too late: bring the croquettes to the table hot, while the crust is at its crispest.

How to store

Cool leftovers promptly, place them in an airtight container and refrigerate for up to 2 days. Reheat in a preheated oven until piping hot; the coating may soften during storage and will not be quite as crisp as when freshly baked.

Frequently asked questions