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Recipes
Cape Hake Croquette with Saffron-Garlic Aioli
Need to use your leftover mashed potatoes and Cape Hake from last night’s dinner? Turn those leftovers into a crispy, comforting Cape Hake croquette appetizer!
Instructions:
- Use leftover Cape Hake or bake fresh Cape Hake fillet in the oven at 350°F for about 15 minutes or until an internal temperature of 145°F is reached, let cool
- Flake the cooled Cape Hake fillet in a bowl, mix with 1 cup panko breadcrumbs, 1 egg and mayonnaise
- Add the old bay seasoning and mashed potatoes to the mixture, salt and pepper as desired, mix thoroughly
- Form the mixture into 1.5oz balls
- Roll the formed balls in the remaining breadcrumbs to coat evenly
- Place coated balls on a baking sheet and bake at 350°F for 10-14 minutes or until golden brown
- Add 1 egg, garlic and shallot into a blender and blend on high while slowly drizzling in olive oil until aioli is thickened
Ingredients:
- 1 Cape Hake fillet
- 3 cups panko breadcrumbs
- 2 eggs
- 3 tbsp neutral oil
- 1/4 cup mayonnaise
- 1 tbsp old bay seasoning
- 1/4 cup olive oil
- 3 garlic cloves
- 1 shallot
- 1 lemon
- 1 cup mashed potatoes
