Fish scrap croquettes
- Published: 3 Jul 24
- Updated: 23 Jul 24
These herby croquettes filled with fluffy mashed potato and surrounded by a crisp breadcrumb coating are the perfect vehicle for any scraps of fish you have left over from trimming fillets or filleting whole fish. You could also use leftover cooked fish. However you make them, they’re just the thing to serve with a chilled glass of white in the garden with friends.
Check out more delicious ways to cut down on food waste in our sustainable recipes hub.
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Makes about 15 -
Hands-on time 1 hour
Before you start
When you buy a whole fish or ask a fishmonger for the head and bones along with the fillets, it’s easy to find extra meat to be used in these croquettes. There’s often meat left at the base of the tail and on the head. Cod cheeks are common on restaurant menus but most fish have these, however small – just below the eyes. Use a spoon to scrape the meat from the bones. You can use any fish or a mixture.
If you don’t have enough scraps, you can combine the fish trimmings with (drained) tinned sardines or mackerel.
Nutrition
- Calories
- 67kcals
- Fat
- 2.9g (1g saturated)
- Protein
- 3.4g
- Carbohydrates
- 6.6g (no sugars)
- Fibre
- 0.5g
- Salt
- 0.1g
delicious. tips
You can freeze the croquettes instead of chilling them at the end of step 4 – spread them out on a tray to freeze, then transfer to a food bag when frozen. Fry from frozen, adding 2 minutes to the cooking time. Or freeze them once cooked and reheat from frozen in a medium oven. They’ll keep, frozen, for up to 3 months.