Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
2Tilapia Fillets
2 3-4 ounce skinless salmon fillets
2potatoes, peeled and cubed
1large onion, cubed
3tbspfresh parsley, checked and chopped
2tbspmayonnaise
2eggs
2cupspanko crumbs or coarse homemade challah crumbs
3tbspcanola oil
For the Tartar Sauce:
½cupmayonnaise
3dill pickles, diced or 2 tablespoons prepared pickle relish
3scallions, checked and diced
3tbsplemon juice
1clove garlic crushed
1
Place salmon, tilapia, potatoes and onions in a 6 quart stock pot and fill with water just to cover. Add salt to taste and cook approximately 20 minutes or until the potatoes are tender. Drain well. Mash the fish together with the onions and potatoes and mix in the parsley, mayonnaise and eggs. Stir well to combine.
2
Using dampened hands, form patties about ½ an inch thick and 2-3 inches in diameter. Dredge each croquette in panko or challah crumbs and set aside on parchment paper.
3
Heat oil in a large skillet or griddle until very hot. Fry patties on each side for 4-5 minutes, lowering the heat after flipping to ensure that they cook through. Drain on paper towels. Serve with homemade tartar sauce.
For the Tartar Sauce:
4
Combine all ingredients and mix well. Serve with your favorite fish dishes.
Ingredients
2Tilapia Fillets
2 3-4 ounce skinless salmon fillets
2potatoes, peeled and cubed
1large onion, cubed
3tbspfresh parsley, checked and chopped
2tbspmayonnaise
2eggs
2cupspanko crumbs or coarse homemade challah crumbs
3tbspcanola oil
For the Tartar Sauce:
½cupmayonnaise
3dill pickles, diced or 2 tablespoons prepared pickle relish
3scallions, checked and diced
3tbsplemon juice
1clove garlic crushed
Directions
1
Place salmon, tilapia, potatoes and onions in a 6 quart stock pot and fill with water just to cover. Add salt to taste and cook approximately 20 minutes or until the potatoes are tender. Drain well. Mash the fish together with the onions and potatoes and mix in the parsley, mayonnaise and eggs. Stir well to combine.
2
Using dampened hands, form patties about ½ an inch thick and 2-3 inches in diameter. Dredge each croquette in panko or challah crumbs and set aside on parchment paper.
3
Heat oil in a large skillet or griddle until very hot. Fry patties on each side for 4-5 minutes, lowering the heat after flipping to ensure that they cook through. Drain on paper towels. Serve with homemade tartar sauce.
For the Tartar Sauce:
4
Combine all ingredients and mix well. Serve with your favorite fish dishes.
