Cod Croquette Bites with Lemon Aioli

Instructions

1. 01

   Boil the cubed potato in lightly salted water for about 10 minutes, until fork-tender. Drain well and mash smooth in a bowl, then let cool slightly.

2. 02

   Meanwhile, poach the cod: simmer it gently in a little water for 4-5 minutes until it flakes easily. Drain, pat dry, and flake into small pieces, checking for any bones.

3. 03

   Add the flaked cod to the mashed potato along with the parsley, half the minced garlic, and a pinch of salt and pepper. Mix in just the egg yolk (reserve the white) to bind. Fold gently so the cod stays in flakes.

4. 04

   Shape into 5-6 small bite-sized croquettes. Whisk the reserved egg white briefly, dip each croquette in it, then roll in the gluten-free breadcrumbs to coat.

5. 05

   Heat the olive oil in a small skillet over medium heat. Fry the croquettes 2-3 minutes per side until golden and crisp all over. Drain on a paper towel.

6. 06

   Make the aioli: stir together the dairy-free mayonnaise, lemon juice, lemon zest, and remaining minced garlic with a pinch of salt. Serve the warm croquette bites with the lemon aioli for dipping.