Fish Croquettes with Acevichada Sauce

By: Julio César Ayca

Fish Croquettes with Acevichada Sauce
cuisine icon Course
Side Dish
cuisine icon Duration
35 minutes
cuisine icon Cooking Technique
Air Frying
cuisine icon 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 César Ayca, mayonnaise, minced garlic or paste, of ground pepper, oil, peruvian, salt, side dish, unprepared flour, white onion,  juice of ½ lemon

serving icon Servings
11 Servings
Ingredients
  • 1.5 lb (700 g) fish
  • Salt and pepper
  • 1 tbsp chopped coriander or parsley
  • 1 white onion
  • ½ tbsp minced garlic or paste
  • 1 egg
  • 4 tbsp breadcrumbs
  • 3 tbsp unprepared flour
  • Juice of 1 lemon
  • 1 cup unprepared flour
  • 1 tbsp oil
  • 4 tbsp mayonnaise
  • ½ tsp salt
  • ½ tsp chopped togarashi or rocoto chili pepper
  • 1 pinch of ground pepper
  • ½ tbsp chopped coriander
  • Juice 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.
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