Sardine Croquettes (Croquetas De Sardinas)
You can never have too many hor d'oeuvre recipes, so give Sardine Croquettes (Croquetas De Sardinas) a try. This recipe makes 14 servings with 125 calories, 5g of protein, and 4g of fat each. For 31 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 10 people were impressed by this recipe. A mixture of egg whites, Salt & Pepper, oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is not so spectacular. Try Croquetas de Jamon (Spanish Ham Croquettes), Croquetas de Jamon (Spanish Ham Croquettes), and Chicken Croquettes (Croquetas de Pollo) From 'Spain for similar recipes.
Servings: 14
Ingredients:
1 can canned sardines, drained and rough chopped
2 cups Cassava (I used frozen)
4 tablespoons Parmesan Cheese, grated
2 Egg Yolks, beaten
2 Egg Whites, whisked
2 teaspoons Baking Powder
1 cup Plain Bread Crumbs
1/8 cup Cilantro or Parsley, minced
some oil, for frying
Salt& Pepper, to taste
Equipment:
frying pan
pot
paper towels
Cooking instruction summary:
I used frozen cassava because it is a time saver! So no judging. In a pot with salted water cook the cassava also known as in Spanish yuca until fork tender.
Once the cassava is cooked throughly, mash it till smooth. Then add in the sardines, cheese, egg yolks, baking powder, salt, pepper, and cilantro/parsley, mix well.
Preheat oil in frying pan. With wet hands start forming balls with the sardine batter, dip it in the egg whites then roll it in the bread crumbs, use all the batter. Fry corquettes till golden brown on all sides. Let it rest on a double-lined paper towel to remove excess oil. Serve with ketchup.
Step by step:
1. I used frozen cassava because it is a time saver! So no judging. In a pot with salted water cook the cassava also known as in Spanish yuca until fork tender.Once the cassava is cooked throughly, mash it till smooth. Then add in the sardines, cheese, egg yolks, baking powder, salt, pepper, and cilantro/parsley, mix well.Preheat oil in frying pan. With wet hands start forming balls with the sardine batter, dip it in the egg whites then roll it in the bread crumbs, use all the batter. Fry corquettes till golden brown on all sides.
2. Let it rest on a double-lined paper towel to remove excess oil.
3. Serve with ketchup.
Nutrition Information:
covered percent of daily need
