Peach Salad
Fish Croquettes with Acevichada Sauce
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| Servings |
11 Servings
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Ingredients
For the croquettes:
- 1.5 lb (700 g) fish
- Salt and pepper to taste
- 1 tbsp chopped coriander or parsley
- 1 white onion finely diced
- ½ tbsp minced garlic or paste
- 1 egg
- 4 tbsp breadcrumbs
- 3 tbsp unprepared flour
- Juice of 1 lemon
- 1 cup unprepared flour (to bread croquettes)
- 1 tbsp oil (optional)
For the Acevichada sauce:
- 4 tbsp mayonnaise
- ½ tsp salt
- ½ tsp chopped togarashi or rocoto chili pepper
- 1 pinch of ground pepper
- ½ tbsp chopped coriander
- Juice of ½ lemon
Ingredients
For the croquettes:
For the Acevichada sauce:
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Instructions
- Chop fish into small cubes and mix with all the ingredients until completely incorporated. Compact dough will be formed.
- Brush Instant Vortex rack previously with oil (optional)
- On the Instant Vortex control panel, press Air Fry, set the time the time to 10 Minutes and the temperature to 400°F (205°C). Press Start.
- After 5 Minutes, turn them over and lower the temperature to 355ºF (180ºC).
- Meanwhile, prepare the acevichada sauce, mixing all the ingredients.
- Once the time is up, carefully remove the croquettes from the Instant Vortex. Serve with the sauce.
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