Mackerel Croquettes for 1 adapted from The Joy of Cooking
Combine in a bowl:
- 2 cooked mackerel fillets, mashed
- 4 cooked mini potatoes, mashed (about 1/2 cup)
- a splash of milk (just enough to be absorbed by the potatoes)
- chopped fresh parsely, chives and dill, if you have any (I didn’t)
- salt and pepper to taste
Spread in separate shallow bowls:
- 1/3 cup breadcrumbs
- 1/3 cup flour
Whisk an egg in a third shallow bowl
Shape the fish mixture into patties (about an inch in diameter). One at a time, coat each patty with flour, dip it in the egg, then coat it in breadcrumbs.
Heat 1-2tbsps butter (or duck fat if you’ve got it) in a skillet and fry the patties till golden brown, about 2 minutes per side. Serve with lemon wedges and mayonnaise (just in case you still need *more* fat).
But just in case the springliness of the fiddleheads wasn’t enough, I also saw my first daffodils of the season today. I’m convinced.