This potato croquettes contain “dilis” or anchovies that make an ordinary potato croquettes taste better. Anchovies are so small that it is hard to fillet or debone each of them so it requires a lot of patience. There are some supermarkets that sell frozen anchovy fillets or if you can find canned anchovies, the better.
To cook dilis potato croquettes; Finely chop dilis or grind in a food grinder. Transfer to a bowl and combine with the rest of the ingredients except oil and flour. Mix thoroughly. Cover and refrigerate for 30 minutes. Shape one tablespoonful of mixture into balls and roll in flour. Deep-fry in hot oil until golden brown. Drain on paper towels. To see the complete recipe with list of ingredients in exact measurements, continue reading.
- ½ kilo flesh dilis (anchovies), deboned
- 1 and ½ slices white bread, diced
- 2 cup potato, boiled and mashed
- ⅛ tsp. garlic, finely chopped
- 1 Tbsp. parsley minced
- 1 Tbsp. onions, finely chopped
- ½ cup carrots, chopped
- ½ to 1 tsp. salt
- ¼ tsp. pepper
- ¼ tsp. ground cumin
- ⅛ tsp. ground turmeric
- ½ cup all purpose flour
- oil for frying
- Finely chop dilis or grind in a food grinder.
- Transfer to a bowl and combine with the rest of the ingredients except oil and flour.
- Mix thoroughly. Cover and refrigerate for 30 minutes.
- Shape one tablespoonful of mixture into balls and roll in flour.
- Deep-fry in hot oil until golden brown. Drain on paper towels.
- Serve hot with catsup or mayonnaise and hot sauce. Serves 8.
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I love how you incorporated dilis into the recipe. I can’t wait to make this Filipino style dish.
Hi Ana, I’m glad you liked the recipe and thanks for visiting this blog!