I don’t know why I keep forgetting to record some of the blogger meets I had recently. A couple of weeks ago, Zomato had their first blogger conference in UAE and it was a lovely event filled with discussions and presentation. I attended them along with Huma and Fajee and we had a lovely time along with Anamika. It was nice meeting Fareeha and Razena for the first time. This weekend, Huma and I had the chance to meet up Mayuriji, who was on a holiday in Dubai. We caught up an hour and a half over some coffee and some interesting talks. It is always nice to connect to fellow bloggers over the love for food. HD never seems to understand how I could be meeting with people whom I really do not know, but since they happen to be ladies, he is fine with it. 😉
Moving off to today’s recipe… I have this problem at jumping at certain recipes if it catches my attention impromptu. Not all recipes manage to do that. Those who read my blog regularly would know that I have a big fat recipe scrap book. Some recipes don’t make it to that. Instead, it gets stuck on my fridge door so that I walk up and down the kitchen having a look at it and tempted to make them as soon as possible. This was one such recipe – I don’t know what actually attracted me to it but I thought it was the easiness to put it together. There are hardly any ingredients going into these delicious fish cakes. The name may sound very exotic, but it is the French name for “fish cakes”. You can use any fleshy fish to make these fish cakes and replace the cheese with a cheese of your choice. I used mozarella while the original recipe used guyere. I stuck to only salt and pepper for seasoning and it tasted good that way, however you can add in spices of your choice to kick it up a bit. Off to the simple recipe…
- 250 gm white fish fillet
- Salt and pepper to taste
- 3 potatoes (approx 500 gm)
- ½ cup frozen peas
- ¾ cup grated mozarella
- 2 eggs, beaten
- Flour and breadcrumbs, as required
- Oil for frying
- Wash and drain the fish. Sprinkle pepper and salt as required on both sides. Shallow fry till done. Set aside.
- Pressure cook the potatoes for three whistles. Drain and peel them into a bowl along with the fish. Mash and mix well. Adjust seasoning.
- Boil the frozen peas till done and drain. Add it along with the cheese to the fish potato mixture and mix well.
- Keep flour and breadcrumbs into two different plates. Shape a part of the mixture into a cylinder (or any shape you like!). Roll into the flour, dip into the egg and coat with breadcrumbs. Repeat for the full mixture.
- Heat enough oil for frying - not necessary deep frying but enough to sink a part of the croquette. Fry them in batches till all sides are golden brown.
- Serve them with ketchup for tea, or with salad for dinner!