Thursday, 4 October 2012

A favourite with Kookaburras !

Never leave your croquettes unguarded!

Fish and Pineapple Croquettes.
For these croquettes I used a large can of Red Salmon, which made up 9 croquettes, and no anchovy paste! I also left out the knob of butter in the potatoes, Anne.
440g can Golden Circle Sliced Pineapple, 2 cups cooked fish or 1 large can fish fillets, 2 eggs, few leaves dill, pepper and salt, 4 boiled potatoes, 1 tblspn anchovy paste (optional), 1 cup fine, dry breadcrumbs.
Cut 2 drained pineapple slices into small sections. Hard-cook 1 egg and mash finely. Flake fish into basin, add cooked egg, seasonings and sauce. Mash potatoes, adding a nob of butter and remaining egg. Add to fish and blend evenly. Shape tablespoons of the mixture around pineapple cubes, roll in fine crumbs, and bake or pan-fry until golden brown. Pan-fry the remaining pineapple slices and serve with the croquettes and tossed green salad.
Classic Salad Dessert.
Golden Circle Tropical Fruit Salad with a swirl of whipped cream and a cherry on top.

1 comment:

  1. We used to live in the hills of Perth, one of the things I miss most since we moved closer to the big smoke is the gorgeous song of Kookaburras. They never stole our food though. Ha-ha!
    Check the blog today for details of our retro cook-off.