Flounder croquettes with parsley caper sauce. Photo / Babiche Martens
Flounder croquettes with parsley caper sauce. Photo / Babiche Martens
KEY POINTS:
Makes 12
1 flounder
seasoned plain flour to dust
grapeseed oil
2 small potatoes
1/2 cup cannellini beans, drained
2 tsp finely grated lemon zest plus 1 Tbs juice
1 egg
salt and freshly ground black pepper
1 egg, extra
2 Tbs milk
2 cups breadcrumbs - panko crumbs if available
Sauce
2 cups of combinedherbs and greens eg basil, parsley, rocket, mint and oregano
1 clove garlic
1/2 tsp salt
1 Tbs ground almonds
juice of one lemon
2 tsp capers
extra virgin olive oil
1 Dust the flounder with the seasoned flour. Heat enough oil to just cover the base of the frypan then when hot, add the fish and cook for 3 minutes then turn over and repeat, let cool before removing the flesh from the bones.
2 Dice the potatoes and boil in salted water until soft, drain and cool then mash with a fork. Add the potatoes to the flounder, roughly squash the beans with a fork and add the lemon zest, juice, the egg and seasoning. Whisk together with a fork until combined.
3 Chill the mixture for 30 minutes at least. Form into small croquette shapes. Whisk the extra egg and milk together to make an eggwash.
4 Pour the breadcrumbs on to a flat dish then dip each croquette into the eggwash then into the crumbs.
5 Heat a pan and add 2 Tbs olive oil then fry the croquettes for 2-3 minutes on each side, turning when golden. Serve with the sauce.
6 To make the sauce; put the herbs and greens in a food processor with the garlic, salt, almonds, lemon and capers. Pulse to combine then drizzle in enough olive oil to create a sauce, taste for seasoning before serving.
