Fish Croquette


  • 50 g white fish
  • 1 medium onion
  • 2 medium potatoes
  • 1 green chilli, finely chopped
  • ½ tsp fresh ginger, chopped
  • ½ tsp coriander, chopped
  • 1 egg
  • 100 g breadcrumbs
  • 100 g Malaysian palm oil for frying
  • salt


  1. Boil, flake and mash the white fish. Set aside.
  2. Finely chop the onion, green chilli, ginger and coriander.
  3. Boil, peel and mash the potatoes.
  4. In a bowl, mix together the fish, onion, potatoes, chilli, ginger, salt, ground black peppercorn and coriander.
  5. Grease your hands, take small pieces of the mixture and shape into croquettes.
  6. Brush each croquette with the beaten egg and then roll the croquette in the breadcrumbs to coat evenly.
  7. Heat Malaysian palm oil in a pan and shallow fry the croquette until golden brown in colour.
  8. Remove with a slotted spoon, drain on kitchen paper and serve hot.