Materials
- 250 g skinless and boneless haddock fillet
- 50g flour
- 2 eggs (scrambled)
- 50 g bread crumbs or breadcrumbs
- 3 tortilla breads
- lettuce leaves
- 3 tablespoons of green olive paste
- 1 cucumber
- 1/2 finely chopped carrot
- 1 finely chopped green onion stalk
- 4 tablespoons Komili Extra Virgin Olive Oil
- Salt
How to Make Mini Wraps with Fish Croquettes?
Cut the fish into rectangular pieces and place them in a bowl. Salt it lightly and let it rest in the refrigerator for an hour. Mix green olive paste with chopped green onion and a spoon of Komili Extra Virgin Olive Oil. Place the beaten egg, flour and bread crumbs in separate bowls. Heat 3 tablespoons of Komili Extra Virgin Olive Oil in a pan. Take the fish out of the refrigerator and coat it in flour, egg and breadcrumbs. After frying both sides in hot oil, place them on a paper towel and drain the excess oil. Cut the cucumber into quarters lengthwise. Spread the olive paste mixture on tortilla breads and place the washed and drained lettuce leaves on top. Put 3 fish fingers, cucumber and carrot and wrap them in a wrap shape. Divide each wrap into three, wrap them in colored paper and serve.
