Made by kneading leftover poached fish with potato and frying it in breadcrumbs, these croquettes are a practical, waste-free lunch solution. Crisp outside and soft inside, they hold their flavour even once cooled.
Knead the poached fish together with the mashed potato, egg, parsley, flour and salt.
Shape the mixture into small patties and coat them in breadcrumbs.
Heat the vegetable oil over medium heat and fry the patties for 15 minutes, turning until golden on every side, then drain on paper towels.
Pick through the fish carefully for bones; a missed small bone is unpleasant to bite into. Allergens: contains fish, gluten (breadcrumbs, flour) and egg.
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