Ingredients
- 11 ingredients in a mixing bowl
- 2 eggs
- 1 balls
- 1,400 ml freshwater trout fillets
- 180 gr fine
- 120 ml milk
- 65 gr green pepper (finely chopped)
- 60 ml lemon juice
- 60 gr onion (finely chopped)
- 10 ml spicy brown mustard
- 6 gr salt
- 2 gr parsley (chopped fresh)
- 1 gr pepper
partially thaw and fry as directed below.) Fry croquettes in 5 cm deep hot oil (370) until golden brown. Drain on paper towels. Serve immediately with cocktail sauce. Yield: 5- half dozen. Note: This makes a delicious appetizer and may be made with any cooked fish.
