Thiéboudienne Bites (Fish and Rice Croquettes)

Instructions

1. 1Place the about 450 g firm white fish in a bowl and flake it into small pieces using a fork.
2. 2Add the 2 cups cooked white rice, 2 tbsp tomato paste, 0.5 onion (finely chopped), 2 cloves garlic (minced), 0.25 cup vegetable broth, 0.5 cup gluten-free breadcrumbs, 2 tbsp egg substitute, 2 tbsp parsley (chopped), 0.5 tsp salt, and 0.25 tsp pepper to the bowl with the flaked fish.
3. 3Mix all the ingredients in the bowl thoroughly with your hands or a spoon until everything is evenly combined.
4. 4Roll the mixture into small, bite-sized croquettes, about 2.54 cm in diameter.
5. 5Heat 1 cup vegetable oil in a 25.4 cm skillet over medium-high heat until it reaches 175°C.
6. 6Carefully place the croquettes into the hot oil, ensuring not to overcrowd the skillet, and fry for 3-4 minutes per side, until they are golden brown and crispy. The internal temperature of the fish should reach 74°C.
7. 7Remove the croquettes from the skillet using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
8. 8Serve the Thiéboudienne Bites warm.

Substitutions

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