Crispy Fish Croquettes with Watercress and Radish Salad
Golden, crispy fish and potato croquettes served over a fresh watercress and radish salad with a zesty lime mayo. A quick, satisfying weeknight dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 medium potatoes
- 300 g white fish fillets
- 1 large egg
- 1 cup breadcrumbs
- 2 cups watercress
- 4 medium radishes
- 1 whole lime
- ½ cup mayonnaise
Instructions
- 1
Boil the 2 potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
- 2
Poach the 300g fish fillets in simmering water for 5-7 minutes until opaque and flaky. Drain, then flake with a fork.
- 3
Mash the potatoes, then mix with the flaked fish, 1 beaten egg, and a pinch of salt and pepper. Form into 8 small patties.
- 4
Coat each patty in the 1 cup breadcrumbs, pressing gently to adhere.
- 5
Heat 2 tbsp oil in a large skillet over medium-high. Fry the croquettes until golden and crisp on both sides, about 3-4 minutes per side.
- 6
Whisk the juice of 1 lime into the 1/2 cup mayonnaise. Toss the 2 cups watercress and 4 sliced radishes with half the dressing.
- 7
Serve the croquettes over the salad, drizzle with remaining dressing, and add extra lime wedges if you like.
Tools you’ll need
- Large pot
- Skillet
- Mixing bowl
- Fork
- Knife
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