Recipe of Creamy shrimp and mackerel croquettes.

Ingredients

• For the dough:
• 5-6 prawns
• 1 jar of Mackerel in oil
• 1 scallion
• 1 clove garlic
• Fresh parsley
• 2 tablespoons butter
• 3 tablespoons plain all-purpose flour
• 500 ml whole milk (warm without boiling)
• Sal
• Extra virgin olive oil
• To fry them:
• 2 eggs L
• Flour
• Breadcrumbs
• Sunflower oil.

Directions

1. 1

   Heat a frying pan with a splash of EVOO and cook the prawns back and forth. Set aside and peel the prawns.

2. 2

   We separate the heads from the body, and put the heads in a sieve through which we will pass the milk while we crush the heads a little, so that they release their juice and it remains in the milk.

3. 3

   Now we chop the onion small and cook it over low heat with two tablespoons of butter, all this in the shrimp pan... who will have all the juice!

4. 4

   Chop the garlic well and once the onion is poached we put it to cook. It's time to add the 3 tablespoons of flour and cook everything together for 5 minutes, stirring.

5. 5

   Chop the garlic well and once the onion is poached we put it to cook. It's time to add the 3 tablespoons of flour and cook everything together for 5 minutes, stirring.

6. 6

   Now we divide the hot milk infused with shrimp into three parts, and add the first one. We cook this with the flour until it thickens, if it is with kitchen rods it will be very easy.

7. 7

   Add the second part and cook until it thickens, and the same with the third part.

8. 8

   Now we add the chopped parsley and a teaspoon of salt, no more since mackerel and shrimp have an intense flavor... and a lot of salt would take away the fish from the spotlight, which we don't want;)

9. 9

   Lower the heat, checking that the dough does not burn, stirring.

10. 10

    Chop the shrimp and chop our mackerel, add this to the dough and mix, cook everything over medium-low heat in circles until we see that the dough does not stick to the bottom of the pan, this can take us about 10-15 minutes.

11. 11

    Take out the dough and let it cool completely, then cover it with transparent film and try to make the film in direct contact with the dough so that a crust does not create a crust on the top. We'll put this in the fridge for about 6 hours.

12. 12

    Take out the dough and take small balls that we will first pass through flour, then through the well-beaten egg, and finally through breadcrumbs.

13. 13

    Heat a frying pan with sunflower oil and fry them until golden brown all over.

14. 14

    Take out the croquettes and put them on a plate on top of absorbent paper.

15. 15

    After 3 minutes we can plate as we like, and serve! Hmmm.. Do you dare to cook them? I publish the tartar sauce tomorrow, I have to look for the note where I wrote down what I gave it haha A hug!!