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Fish croquettes from Zanzibar

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Fine addition to the croquettes will be tomato or herb sauce. Instead of salmon or butterfish you can use to prepare them any fatty fish.

1 serve for: 4 persons


  • 50 g  fish fillets
    salmon or butterfish, boiled
  • 2 pieces  eggs
  • 1 tablespoon  vinegar
  • 1/2 teaspoons  red pepper
  • 3-4 tablespoons  breadcrumb
  • 1 pinch  salt
  • 1 pinch  saffron
  • 1 pinch  cumin
  • 1 cup  breadcrumb
  • 100 g  butter
  • 1 piece  lemon
  • lettuce
  • clove

How to prepare:

  1. Chop or blend the fish, add the lightly beaten eggs, salt, saffron, wine vinegar, red pepper, cumin and breadcrumbs.
  2. Form a croquette with a length of 5 cm and a diameter of 2-3 cm.
  3. Batter in the breadcrumb, put an hour in the refrigerator.
  4. Fry until brown in hot butter.
  5. Serve on lettuce leaves, garnish with lemon particles with cloves.

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