1tin of King Oscar's Brisling Sardines in Zesty Tomato SauceHowever, any of King Oscar's sardines will work in this recipe.
2cupsleftover mashed potatoes, cold
1/2cupdiced white onion, sauteed and cooled
1rib of celery, minced
2TBSPchopped fresh parsley
2TBSPchopped fresh chives, plus more for garnish
1/4tspkosher salt
1/4tspcracked pepper
1cupall purpose flour
2eggs, beaten
2cupspanko bread crumbs
Oil, for fryingUse an oil with a high smoke point, like olive oil (not extra virgin olive oil) or avocado oil.
Tangy Mustard Sauce.
1/3cupplain Greek yogurt
1tspDijon mustard
1/4tsp garlic powder
1/2tspfreshly squeezed lemon juice
1TBSPfreshly chopped chives
Pinch of kosher salt
Instructions
Heat a drizzle of olive oil in a small pan. Once the oil is hot, add the onions and let them cook until their sweating and translucent, about five minutes. Remove the pan from the heat and set aside to cool.
Get a deep skillet or Dutch oven and fill it with your chosen cooking oil until it’s about 1.5 to 2 inches deep. You only need enough to cover your croquettes. If it doesn’t fully cover your croquettes, you can turn them over during frying time. You can test whether or not the oil is hot enough for deep frying by sprinkling a few bread crumbs into it. If it sizzles and spits, the oil is ready. If not, try the bread crumb test again in a few minutes.
While the oil heats up, get yourself a large mixing bowl. Into it, you’ll put the cooked onions, cold mashed potatoes, celery, parsley, sardines, chives, salt, and pepper. Mix the ingredients until they’re well blended.
Place a sheet of parchment paper over a sheet pan. Scoop up about a tablespoon worth of the potato mixture and carefully shape it into a ball. Carefully roll the ball through the flour, shaking off excess flour; dip the ball into the beaten egg, then roll it through the bread crumbs. Set it on to the parchment-covered sheet pan, and repeat until you’ve used up all of the mixture. This recipe should get you about 20 croquettes.
Carefully transfer a croquette into the hot oil with a skimmer spoon or with tongs. Repeat until you’ve got as many croquettes in the pan as you can fit without overcrowding them. Deep fry the croquettes until the breadcrumbs have turned into a crispy golden crust—about 30 seconds. If the croquettes don’t fully immerse into the oil (because the oil isn’t deep enough), simply turn them over halfway through cooking time.When the croquettes have developed a nice golden crisp, remove them from the oil using the skimmer or tongs, and place on a paper towel-covered plate; the paper towels will soak up excess oil. Do this until all of the croquettes are cooked.
Garnish with freshly chopped chives and serve with tangy mustard sauce.
Notes
Store leftovers in an air-tight container in the fridge for up to five days.