Flounder croquettes with parsley caper sauce

Babiche Martens

Croquettes

1	Whole flounder (Main)
1	Plain flour, seasoned, to dust
1 Tbsp	Grapeseed oil
½ cup	Cannellini beans, drained
2	Small potatoes
1	Lemon, 2 tsp finely grated zest, plus 1 Tbsp juice
2 cups	Panko breadcrumbs
2 Tbsp	Milk
1	Salt & freshly ground pepper, to season
1	Egg
1	Egg, extra

Sauce

½ tsp	Salt
1 Tbsp	Ground almonds
1 clove	Garlic
1	Lemon, juiced
2 cups	Mixed herbs, and greens, combined, eg basil, parsley, rocket, mint and oregano
2 tsp	Capers
1 to drizzle	Extra virgin olive oil

Directions

1. Dust the flounder with the seasoned flour. Heat enough oil to just cover the base of the frying pan, then when hot, add the fish and cook for 3 minutes, then turn over and repeat. Let cool before removing the flesh from the bones.
2. Dice the potatoes and boil in salted water until soft, drain and cool then mash with a fork.
3. Add the potatoes to the flounder, roughly squash the beans with a fork and add the lemon zest, juice, the egg and seasoning.
4. Whisk together with a fork until combined.
5. Chill the mixture for 30 minutes at least. Form into small croquette shapes.
6. Whisk the extra egg and milk together to make an eggwash.
7. Pour the breadcrumbs on to a flat dish then dip each croquette into the eggwash then into the crumbs.
8. Heat a pan and add 2 Tbsp olive oil then fry the croquettes for 2-3 minutes on each side, turning when golden.
9. Serve with the sauce.
10. To make the sauce; put the herbs and greens in a food processor with the garlic, salt, almonds, lemon and capers.
11. Pulse to combine then drizzle in enough olive oil to create a sauce, taste for seasoning before serving.