This dish contains the following allergens: Fish, Eggs, Wheat
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75g
fresh breadcrumbs
2 tsp
Sherry
500g
uncooked haddock fillets, flaked
3
eggs
1 bunch
fresh parsley, finely chopped
1 ½ tsp
dried coriander
½ tsp
salt
¼ tsp
white pepper
Zest of 1
lemon
100g
plain flour
150g
dried breadcrumbs
Rapeseed oil for spraying
2.63oz
fresh breadcrumbs
2 tsp
Sherry
17.5oz
uncooked haddock fillets, flaked
3
eggs
1 bunch
fresh parsley, finely chopped
1 ½ tsp
dried coriander
½ tsp
salt
¼ tsp
white pepper
Zest of 1
lemon
3.5oz
plain flour
5.25oz
dried breadcrumbs
Rapeseed oil for spraying
Utensils
Step 1
In a bowl, addfresh breadcrumbs, flaked fish fillets and Sherry. Mash well to combine, beat one egg and add in with chopped parsley, coriander, pepper, salt and lemon zest. Mix well.
Step 2
Prepare three shallow dishes for dipping the fish. One dish with flour, one dish with breadcrumbs and one dish with the remaining 2 eggs, beaten well. Line a baking tray with baking parchment.
Step 3
Flour your hands and form croquettes from the mixture that are about 5-7cm in length. Roll the croquettes first in flour, then in egg, and finally in the breadcrumbs and place them on the tray.
Step 4
Insert the crisperplates in zone 1 and 2drawers.Spray plate with rapeseed oil. Place croquettes on crisper plate and spray croquettes with oil. Select AIR FRY, set temperature to 200°C and set time to 10 minutes. Select MATCH. Press START/STOP to begin.
Step 5
When cook time is finished, use silicone coated tongs to remove the croquettes to a serving dish.
Step 6
Serve immediately with a salad, tartar sauce and lemon.
In a bowl, addfresh breadcrumbs, flaked fish fillets and Sherry. Mash well to combine, beat one egg and add in with chopped parsley, coriander, pepper, salt and lemon zest. Mix well.
75g
fresh breadcrumbs
2 tsp
Sherry
500g
uncooked haddock fillets, flaked
3
eggs
1 bunch
fresh parsley, finely chopped
1 ½ tsp
dried coriander
½ tsp
salt
¼ tsp
white pepper
Zest of 1
lemon
100g
plain flour
150g
dried breadcrumbs
Rapeseed oil for spraying
2.63oz
fresh breadcrumbs
2 tsp
Sherry
17.5oz
uncooked haddock fillets, flaked
3
eggs
1 bunch
fresh parsley, finely chopped
1 ½ tsp
dried coriander
½ tsp
salt
¼ tsp
white pepper
Zest of 1
lemon
3.5oz
plain flour
5.25oz
dried breadcrumbs
Rapeseed oil for spraying
Step 2 of 6
Prepare three shallow dishes for dipping the fish. One dish with flour, one dish with breadcrumbs and one dish with the remaining 2 eggs, beaten well. Line a baking tray with baking parchment.
75g
fresh breadcrumbs
2 tsp
Sherry
500g
uncooked haddock fillets, flaked
3
eggs
1 bunch
fresh parsley, finely chopped
1 ½ tsp
dried coriander
½ tsp
salt
¼ tsp
white pepper
Zest of 1
lemon
100g
plain flour
150g
dried breadcrumbs
Rapeseed oil for spraying
2.63oz
fresh breadcrumbs
2 tsp
Sherry
17.5oz
uncooked haddock fillets, flaked
3
eggs
1 bunch
fresh parsley, finely chopped
1 ½ tsp
dried coriander
½ tsp
salt
¼ tsp
white pepper
Zest of 1
lemon
3.5oz
plain flour
5.25oz
dried breadcrumbs
Rapeseed oil for spraying
Step 3 of 6
Flour your hands and form croquettes from the mixture that are about 5-7cm in length. Roll the croquettes first in flour, then in egg, and finally in the breadcrumbs and place them on the tray.
75g
fresh breadcrumbs
2 tsp
Sherry
500g
uncooked haddock fillets, flaked
3
eggs
1 bunch
fresh parsley, finely chopped
1 ½ tsp
dried coriander
½ tsp
salt
¼ tsp
white pepper
Zest of 1
lemon
100g
plain flour
150g
dried breadcrumbs
Rapeseed oil for spraying
2.63oz
fresh breadcrumbs
2 tsp
Sherry
17.5oz
uncooked haddock fillets, flaked
3
eggs
1 bunch
fresh parsley, finely chopped
1 ½ tsp
dried coriander
½ tsp
salt
¼ tsp
white pepper
Zest of 1
lemon
3.5oz
plain flour
5.25oz
dried breadcrumbs
Rapeseed oil for spraying
Step 4 of 6
Insert the crisperplates in zone 1 and 2drawers.Spray plate with rapeseed oil. Place croquettes on crisper plate and spray croquettes with oil. Select AIR FRY, set temperature to 200°C and set time to 10 minutes. Select MATCH. Press START/STOP to begin.
75g
fresh breadcrumbs
2 tsp
Sherry
500g
uncooked haddock fillets, flaked
3
eggs
1 bunch
fresh parsley, finely chopped
1 ½ tsp
dried coriander
½ tsp
salt
¼ tsp
white pepper
Zest of 1
lemon
100g
plain flour
150g
dried breadcrumbs
Rapeseed oil for spraying
2.63oz
fresh breadcrumbs
2 tsp
Sherry
17.5oz
uncooked haddock fillets, flaked
3
eggs
1 bunch
fresh parsley, finely chopped
1 ½ tsp
dried coriander
½ tsp
salt
¼ tsp
white pepper
Zest of 1
lemon
3.5oz
plain flour
5.25oz
dried breadcrumbs
Rapeseed oil for spraying
Step 5 of 6
When cook time is finished, use silicone coated tongs to remove the croquettes to a serving dish.
75g
fresh breadcrumbs
2 tsp
Sherry
500g
uncooked haddock fillets, flaked
3
eggs
1 bunch
fresh parsley, finely chopped
1 ½ tsp
dried coriander
½ tsp
salt
¼ tsp
white pepper
Zest of 1
lemon
100g
plain flour
150g
dried breadcrumbs
Rapeseed oil for spraying
2.63oz
fresh breadcrumbs
2 tsp
Sherry
17.5oz
uncooked haddock fillets, flaked
3
eggs
1 bunch
fresh parsley, finely chopped
1 ½ tsp
dried coriander
½ tsp
salt
¼ tsp
white pepper
Zest of 1
lemon
3.5oz
plain flour
5.25oz
dried breadcrumbs
Rapeseed oil for spraying
Step 6 of 6
Serve immediately with a salad, tartar sauce and lemon.
