Air Fryer Fish Croquettes with Dill
This tasty weeknight recipe is fast to make so you can spend more time at the table. Fish cakes seasoned with lemon and dill quickly become golden brown and crispy thanks to the air fryer. They are served with a creamy yogurt and pickle sauce and a green salad for a well-thought-out meal.
Ingredients
- 3/4 lb (340 g) haddock fillets (or other white fish)
- 1/2 cup (40 g) panko breadcrumbs
- 1 egg
- 1 shallot, finely chopped
- 1 lemon, zest finely grated
- 2 tbsp dill, finely chopped
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp sour gherkins, chopped
- 1 tbsp (15 ml) vegetable oil
- 1 celery stalk, cut into small dice
- 1/3 cup (75 ml) plain yogurt
- 2 tbsp (30 ml) sour gherkin juice
- 1 tbsp sour gherkins, chopped
- 1 tbsp dill, finely chopped
- 1/4 tsp garlic powder
Instructions
- On a work surface, finely chop the fish. Place in a large bowl. Add the remaining ingredients except for the oil. Season with salt and pepper. Mix well.
- With slightly wet hands, shape the mixture into 12 balls. Place on a plate. Press the balls into flatter croquettes. Using a pastry brush, cover the croquettes with the oil on both sides.
- Place the croquettes in the basket of an air fryer, spacing them out. Cook for 8 minutes at 400ºF (200ºC) or until cooked through and slightly golden.
This tasty weeknight recipe is fast to make so you can spend more time at the table. Fish cakes seasoned with lemon and dill quickly become golden brown and crispy thanks to the air fryer. They are served with a creamy yogurt and pickle sauce and a green salad for a well-thought-out meal.