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Yield:
16 croquettes
The fish used for
making croquettes in Zanzibar is not mashed as it is
here. The consistency of the fish is flaky, and the
flavor of the spices of Zanzibar make this a distinctive
dish. Leftover halibut, flounder, haddock, or any mild
fish is excellent for croquettes. Canned tuna or salmon
are also good. Make the croquettes larger if you want to
make this an entree course. The croquettes should not be
deep-fat fried but lightly sauteed in butter. Don't
forget the whole cloves on the lemon garnish.
In a 1 quart bowl:
Mash
coarsely 1 Ib. COOKED FISH (either leftover white flaked
fish or canned tuna or salmon, drained).
Add: 2 EGGS
lightly beaten
1
tsp. SALT
1
pinch SAFFRON
1
Tbs. VlNEGAR
1/2
tsp. CRUSHED RED PEPPER
1
pinch CUMIN SEED (optional)
3
to 4 Tbs. BREAD CRUMBS.
Form into
1-oz. (2-inch) croquettes.
Place on a
bed of 1 cup BREAD CRUMBS spread out on a small tray.
Press the
crumbs into the croquettes on all sides.
Chill in
refrigerator for 1 hour.
Saute in 3
oz. BUTTER or MARGARINE until golden brown on all sides.
Place two
croquettes per guest on a salad plate.
Garnish
with: 2 LEMON SLICES studded with
2
or 3 WHOLE CLOVES each.
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