- 400g Lucky star Pilchards in Sweet Chilli sauce
- 1/2 Cup Onion – finely chopped
- 3 Tbsp. Ginger – finely chopped
- 2 Tbsp. Garlic – finely chopped
- 7 Large, Boiled Potatoes – mashed
- 1 Spring Onion – Chopped
- 2Tsp Mixed herbs
- 1 Tbsp. Lemon Juice
- 1/4 Cup Fresh Coriander – chopped
- 2 Cups vegetable Oil
- 1 Cinnamon Stick
- 1/4 Tsp Black Pepper Powder
- 1 Tbsp. Garam Masala
- Salt – to taste
- 1/2 Tsp Turmeric Powder
For Dredging & Frying
- 4 Eggs – whisked
- 2 Cups Panko Bread crumbs – for coating
- 1 Cup Flour – for dredging
- In a large pan, heat 5 tbsp oil and add cinnamon stick.
- Now, add the onions, ginger, garlic spring onion and sauté till golden (about 5 minutes).
- Add all the spices, raisins and cook for 5-10 minutes and add the sauce from the Pilchard can (sautéing every 2 minutes)
- Once the mix is evenly cooked, turn off the heat and add the lemon juice, pilchard & mashed potatoes, allow the mix to cool off.
- Once the mixture is cool to touch, divide the dough into 24 balls.
- Roll each ball into a circular shape.
In a medium bowl, whisk 4 eggs.
- Spread a cup of flour on a large plate.
- Spread the bread crumbs on a large plate.
- Now take one fish ball and dab both sides with flour (pat and remove any excess flour).
- Dip the floured fish ball into the egg mix (both sides evenly coated).
- Then quickly, dab the egg dipped fish ball into the breadcrumbs (both side).
- Keep the fish balls on a plate and complete this process for all the remaining fish balls.
- Once the fish balls are dredged and ready, keep them in fridge for 15-30 minutes (To help the mix stick evenly to the balls).
- Heat 2 cups of oil in a medium pan/pot.
- Remove the dredged fish balls from the fridge.
- Add 2-3 fish balls into hot oil and fry both sides for about 2-3 minutes or until golden brown (Fry over medium heat).
- Remove the fried fish balls to a kitchen towel to soak up all excess oil.
- Similarly, fry the rest of the croquettes.
- You can serve them as is or along with your favourite dip.