Fish Croquettes with Pimentón Cream

and roasted carrots and potatoes

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

A note about serious food allergies

Level up from the pedestrian fish cake, fish finger, or any other fried fish formation with these tilapia-filled croquettes. You'll combine the flaky fish with a roux of flour and green onions, then cover in panko and fry to perfection. Accompanying the croquettes is a smoky pimentón cream of paprika and sour cream and a sturdy vegetable combo of carrots and potatoes.

In Your Box (serves 2)

  • 1 Russet Potato
  • 12 oz. Carrot
  • 2 Green Onions
  • 2 Tilapia Fillets
  • 2 oz. Sour Cream
  • 1 tsp. Smoked Paprika
  • 2 oz. Flour
  • 4 fl. oz. 2% Milk
  • 6 fl. oz. Canola Oil
  • 1 cup Panko Breadcrumbs
  • Nutrition (per serving)

  • Calories
    790
  • Carbohydrates
    59g
  • Fat
    44g
  • Protein
    39g
  • Sodium
    1409mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • Fish Croquettes with Pimentón Cream and roasted carrots and potatoes
    1

    Prepare the Ingredients

    Peel and cut potato into 1" dice. Peel, trim, and cut carrot into 1" dice. Trim and thinly slice green onions, keeping white and green portions separate. Pat tilapia fillets dry and, on a separate cutting board, coarsely chop.

  • Fish Croquettes with Pimentón Cream and roasted carrots and potatoes
    2

    Roast the Vegetables

    Toss potato and carrot on prepared baking sheet with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender and browned, 18-24 minutes. While vegetables roast, combine sour cream and smoked paprika in a mixing bowl. Set aside.

  • Fish Croquettes with Pimentón Cream and roasted carrots and potatoes
    3

    Cook the Tilapia

    Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, tilapia, ¼ tsp salt, and a pinch of pepper to hot pan. Stir occasionally until flesh is opaque throughout and pieces reach a minimum internal temperature of 145 degrees, 5-8 minutes. Don't worry if tilapia further breaks apart in pan. Transfer tilapia to a large mixing bowl.

  • Fish Croquettes with Pimentón Cream and roasted carrots and potatoes
    4

    Make the Roux

    Place a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and white portions of green onions, and cook until aromatic, 30-90 seconds. Stir in half the flour (reserve remaining for croquettes), then stir in milk. Continue stirring constantly until a very thick paste forms, 1-2 minutes. Transfer roux to bowl with tilapia and season with ½ tsp. salt. Stir to combine, breaking up fish into flakes. Wipe pan clean and reserve.

  • Fish Croquettes with Pimentón Cream and roasted carrots and potatoes
    5

    Form the Croquettes

    Return pan used to make roux to medium heat and add canola oil. Place panko on a plate. When fish mixture is cool enough to handle, stir in remaining flour. Form fish mixture into six pucks, 2" in diameter and 1" thick. Place croquettes on plate with panko and cover entirely with panko, pressing gently to adhere.

  • Fish Croquettes with Pimentón Cream and roasted carrots and potatoes
    6

    Finish the Dish

    Line a plate with paper towels. Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. Carefully, place croquettes in pan and cook until golden brown, 2-4 minutes per side. Transfer to towel-lined plate and season with a pinch of salt and pepper. Place vegetables on a plate and garnish with green portions of green onions. Place croquettes next to vegetables. Serve pimentón cream on the side or with croquettes.