This recipe was created by the talented Silvie from Citronnelle And Cardamome as part of an exclusive partnership. It will allow you to discover the fabulous canned seafood from EnBoite.ch, the online store offering the largest choice of canned fish. A superb choice of superior quality fish, from sustainable fishing and in full respect of Portuguese traditions. Each box is a gustatory journey... Rich in nutritional values!

These little fish are indeed good for you! They are particularly rich in coenzyme Q10, omega 3, vitamins B2, B3, B12 and D as well as in iron, zinc, copper, selenium... To learn more, visit the article "Everything to know about Canned Sardines"! 

Ingredients

• 250 g of feta
• 1 purple or white new onion
• 1 can of mackerel fillets in olive oil (90 g drained)
• 3-4 cloves of garlic
• Salt and a few pinches of brown sugar

For the English breading

• 1 cs of flour
• 1 slightly beaten egg
• Breadcrumbs

Mint flavored yogurt sauce and garlic chips

• 10 freshly chopped mint leaves
• 1/2 cs of extra virgin olive oil of excellent quality
• 1/2 cs of calamansi vinegar or freshly squeezed yellow lemon
• 2 pinches of Guérande salt
• Pepper 

Preparation

1. In a small pan, sweat the chopped onion with 1/2 cs of olive oil, with a few pinches of salt and brown sugar. Cook for 5-7 minutes over medium heat, without coloring - set aside. 
2. In the same pan, add a few drops of olive oil and sauté the garlic cloves cut into slices over high heat, until they become crispy - put aside.
3. In a bowl, crush the feta with a fork. You can also use a blender to get a more homogeneous stuffing. Drain the mackerel fillets, crumble them and add them to the feta with the candied onion.
4. Form small round croquettes of about 22 g.
5. English breading
   Prepare 3 bowls. The first containing flour, the second one beaten egg and the third breadcrumbs. Pass each croquette in the flour, then in the egg and finally in the breadcrumbs. Pass each croquette in the egg and then again in the breadcrumbs.
6. Store the croquettes in the refrigerator for at least 1 hour or 15 minutes in the freezer to save time.
7. In the meantime, prepare the yogurt sauce: In a bowl, mix all the ingredients for the mint sauce. Adjust the seasoning and store in the fridge until ready to serve.
8. In a non-stick pan, sauté the croquettes in about 2 cs of olive oil and 20 g of butter for a few minutes, until they are lightly golden. Let them rest on a sheet of absorbent paper, to remove the excess fat. Gently place them in a small serving bowl. Sprinkle the yogurt sauce with garlic chips and there you go, it's ready!

Bon Appétit!

And to discover other recipes, feel free to take a look at the Blog of Citronnelle et Cardamome.