Molded into different shapes or simply formed into a patty, these delectable, smoky croquettes will surely be wiped out in seconds!
Serves 4 to 5 Prep Time 45 minutes
Cooking Time 15 minutes
FOR THE SMOKED BANGUS CROQUETTES
1 1/2 tablespoons vegetable oil
2 cloves garlic, chopped
1 1/2 cups flaked smoked bangus (tinapang bangus)
1/8 teaspoon salt
1/8 teaspoon black pepper
5 medium potatoes (about 500 grams), boiled, peeled, and mashed
3/4 cup all-purpose cream
4 tablespoons butter
4 tablespoons chopped green onions
4 large eggs, lightly beaten
3/4 cup all-purpose flour or Japanese breadcrumbs
vegetable oil for deep-frying
FOR THE GARLIC-MAYO DIP
1/2 cup mayonnaise
1 tablespoon finely chopped garlic
juice from 1/4 of a lemon
salt and pepper, to taste
1. Make the bangus croquettes: Heat oil in a medium frying pan. Sauté garlic over medium heat until fragrant. Add bangus. Mix well, then season with salt and pepper.
2. Add mashed potatoes and all-purpose cream. Cook until mixture is almost dry. Add butter and green onions; mix well. Remove from heat.
3. Using your hands, mold bangus mixture into desired shapes using a cookie cutter, or form into balls or patties.
4. Roll each piece in beaten egg, then in breadcrumbs. Roll again in egg, then in breadcrumbs. Repeat with remaining patties.
5. Deep-fry over medium heat until golden brown, about 3 to 5 minutes per piece. Drain on paper towels. Set aside and keep warm.
6. Make the garlic-mayo dip: Combine all ingredients. Season to taste. Transfer to a serving bowl.
7. Serve croquettes with the dip on the side.
