Rice Cooker Fish Cakes
A croquette is essentially a fried cake of mashed potato, meat, or fish, often coated with flour or breadcrumbs before frying. You can use either cooked fresh fish or canned fish for this recipe.
Serves: 5Hands-on: 15 minutesTotal: 55 minutesDifficulty: Medium
- 1 medium potato, peeled and cut into about 8 pieces
- 1 snapper or sea bass fillet (5 oz.)
- 1⁄2 Tbsp. butter
- 1 tsp. lemon juice
- 1⁄2 cup chopped chives
- 4 Tbsp. all-purpose flour
- 1 large egg, beaten
- 3 Tbsp. vegetable oil
- Fill the rice cooker pot with water to about the 2-cup mark (or sufficient amount to immerse the potato). Cover the rice cooker and set to Cook. While the water is heating, put the fish on a plate that will fit in the steamer basket or insert. Cover the fish with plastic wrap.
- When the water boils, add the potato. At the same time, place the steamer insert or basket that holds the plate of fish into the rice cooker. Cover the rice cooker and steam for 8 minutes. Remove steamed fish and drain excess liquid from it. Remove the potato.
- Mash the potato gently with the back of a fork, stirring in the butter at the same time. Flake the steamed fish and add it, the lemon juice, and the chive to the mashed potato and mix well. Shape into round cakes and then chill for 30 minutes to help them firm up.
- When ready to fry, dip the fish cakes in the flour, then dip into the whisked egg and flatten the cake.
- Clean out the rice cooker and wipe dry. Add oil to the rice cooker and set to Cook. When the base of the cooker pot gets warm, add the fish cakes and pan-fry for about 5 minutes on each side, until golden brown and cooked through. Be sure to cover rice cooker while frying.