Croquettes with Saffron Aioli

By MiNDFOOD

Salt-Cod Croquettes with Saffron Aioli
These tasty croquettes are a great addition to a Spanish-inspired tapas.

Serve the deliciously crispy but creamy croquettes with saffron aioli and lemon wedges.

Croquettes with Saffron Aioli Recipe

Serves 6

Ingredients:

500g salt cod

3 cups milk

5 sage sprigs

1 bay leaf

2 garlic cloves, peeled

1 medium potato, peeled and chopped

100g plain flour, plus extra for dusting

4 eggs

2 tbsp parsley, chopped

4 cups panko breadcrumbs

vegetable oil, for frying

pinch of saffron fronds

1 cup store-bought aioli

lemon wedges, to serve

Method:

Place fish in a plastic container, cover with water, and refrigerate for 24 hours. Replace water at least twice during this time. Remove from water and pat dry.

Place into a saucepan with milk, sage, bay leaf, and garlic. Bring to the boil, reduce heat, and simmer for 20 minutes. Let cool in milk, then remove and flake flesh with a fork, discarding skin.

Cook potato in a pot of salted boiling water for 10 minutes or until tender, mash, and set aside.

In a bowl, place cod, mashed potato, flour, 2 eggs, and parsley. Season with salt and pepper and mix with a fork to combine. If mixture is too dense, add a little poaching milk to loosen.

Roll mixture into 20 balls. Beat remaining eggs in a small bowl. Dust balls with flour, dip into egg wash, and roll in panko crumbs. Heat oil to 190°C. Cook for 3-4 minutes or until golden and cooked through.

Place saffron in a bowl with 1 tablespoon boiling water; let stand for 5 minutes. Add aioli and mix to combine.

Serve croquettes with saffron aioli and lemon.

SHARE THIS ARTICLE

Print Recipe

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login