Munchy Monday #41: Meat or fish croquettes

This is a very efficient and tasty way to finish up any leftover meat. You can use ham, turkey, codfish, tuna, salmon... I remember once making rabbit and lentil croquettes. They were delicious. I normally serve them as an accompaniment to a salad for a first course, as a second course after vegetables or lentils or at suppertime with say, a mushroom omelette, salad and tomato bread. This is a basic recipe which you can adapt according to your menu.

You will need:
All purpose flour
Sunflower oil 
Crumbled fish or finely minced meat
Water
Salt
Breadcrumbs
Oil to deep fry

Method:
In a frying pan, gently heat enough oil to cover the base of the pan. Add enough flour to make a stiff paste and toast for half a minute or so. Add your meat or fish, stir and season with a good shake of salt. Fry gently for a minute, stirring all the time. Add just enough water, little by little, to make a thick dough. Turn out onto a plate to cool. When manageable, take tablespoon sized quantities and mould into a mini frankfurter shape. Roll each croquette in breadcrumbs and deep fry small quantities in hot oil.

They should look something like this!

Note: If you are making codfish croquettes, add a little garlic and some finely chopped parsley to the mixture. If the croquettes are made with plain chicken or turkey breast, coat them with a mixture of plain bread crumbs and garlic and parsley breadcrumbs.