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.
How to Cook Dilis (Anchovies) Potato Croquettes
Ingredients
- 1/2 kilo flesh dilis anchovies, deboned
- 1 and 1/2 slices white bread diced
- 2 cup potato boiled and mashed
- 1/8 tsp. garlic finely chopped
- 1 Tbsp. parsley minced
- 1 Tbsp. onions finely chopped
- 1/2 cup carrots chopped
- 1/2 to 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground cumin
- 1/8 tsp. ground turmeric
- 1/2 cup all purpose flour
- oil for frying
Instructions
How 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.
- Serve hot with catsup or mayonnaise and hot sauce. Serves 8.
