Wednesday, 3 October 2012

Zanzibar- Samaki Wa Kusonga -Fish Croquettes Recipe

Yield: 16 croquettes

The fish used for making croquettes in Zanzibar is not mashed as it is here. The consistency of the fish is flaky, and the flavor of the spices of Zanzibar make this a distinctive dish. Leftover halibut, flounder, haddock, or any mild fish is excellent for croquettes. Canned tuna or salmon are also good. Make the croquettes larger if you want to make this an entree course. The croquettes should not be deep-fat fried but lightly sauteed in butter. Don't forget the whole cloves on the lemon garnish. In a 1 quart bowl: Mash coarsely 1 Ib. COOKED FISH (either leftover white flaked fish or canned tuna or salmon, drained). Add: 2 EGGS lightly beaten

1 tsp. SALT
1 pinch SAFFRON
1 Tbs. VlNEGAR
1 pinch CUMIN SEED (optional)
3 to 4 Tbs. BREAD CRUMBS. Form into 1-oz. (2-inch) croquettes. Place on a bed of 1 cup BREAD CRUMBS spread out on a small tray. Press the crumbs into the croquettes on all sides. Chill in refrigerator for 1 hour. Saute in 3 oz. BUTTER or MARGARINE until golden brown on all sides. Place two croquettes per guest on a salad plate. Garnish with: 2 LEMON SLICES studded with
2 or 3 WHOLE CLOVES each.