Fish Croquettes with Acevichada Sauce By: Julio Cesar Ayca Course Side Dish Duration 35 minutes Cooking Technique Air Frying Keywords 11 servings, 35 minutes, air frying, and pepper, breadcrumbs, chopped coriander or parsley, chopped togarashi or rocoto chili pepper, coriander, egg, fish, instant vortex, juice of 1 lemon, Julio Cesar Ayca, mayonnaise, minced garlic or paste, of ground pepper, oil, peruvian, salt, side dish, unprepared flour, white onion, juice of ½ lemon Servings 11 Servings Ingredients 1.5 lb (700 g) fishSalt and pepper1 tbsp chopped coriander or parsley1 white onion½ tbsp minced garlic or paste1 egg4 tbsp breadcrumbs3 tbsp unprepared flourJuice of 1 lemon1 cup unprepared flour1 tbsp oil4 tbsp mayonnaise½ tsp salt½ tsp chopped togarashi or rocoto chili pepper1 pinch of ground pepper½ tbsp chopped corianderJuice of ½ lemon Instructions Chop fish into small cubes and mix with all the ingredients until completely incorporated. Compact dough will be formed.Brush Instant Vortex rack previously with oil (optional)On the Instant Vortex control panel, press Air Fry, set the time the time to 10 Minutes and the temperature to 400°F (205°C). Press Start.After 5 Minutes, turn them over and lower the temperature to 355ºF (180ºC).Meanwhile, prepare the acevichada sauce, mixing all the ingredients.Once the time is up, carefully remove the croquettes from the Instant Vortex. Serve with the sauce. Previous Next