450g flaky fish
2 garlic cloves, minced
3 tablespoon white onion, finely chopped
750g potatoes, peeled and cubed
2 large eggs, lightly beaten
1 tablespoon butter
Salt & Pepper
2 teaspoon dried parsley
-Place fish in a medium saucepan, and generously salt. Cover with water by 3cm. Over medium heat, bring to boil. Reduce heat to low and simmer for about 10 minutes or until cooked through.
-Drain fish and remove any skin or bones. Shred into very small pieces and set aside.
-In large pot, add cubed potatoes, 1 tablespoon salt, 1 garlic clove (minced), and cover with water. Bring to boil and cook until tender (approximately 20 minutes).
-Drain potatoes and mash. Set aside.
-In small skillet over medium heat, add butter. Add 2 tbsp of chopped onions and other garlic clove. Cook for a few minutes until light golden brown.
-Mix potatoes, fish, and butter mixture together. Add salt to taste, eggs and parsley flakes. Mix well using a wooden spoon. Refrigerate for about 1 hr. -Sprinkle panko on working surface. Take a golfball sized amount of mixture in your hand and press into a patty. Roll the croquette in the panko and repeat this with the rest of the mixture. -Fry in vegetable oil, turning so both sides are golden brown. Remove and drain using a paper towel. Add a few drops of lemon juice before serving with honey mustard dipping sauce.