Fish croquette pita sandwiches with feta and celery salad
Fresh and full of flavour—that's all we really want in a summer meal. Not too fussy, yet bursting with personality, which is exactly what celeb chef Ricardo Larrivée has delivered for us with this twist on the tired fish taco.
SERVES
4
Ingredients
For the fish croquettes:
- 450 grams skinless, boneless white fish
- 1 green onion, coarsely chopped
- 1/2 cup coarsely chopped flat-leaf parsley
- 1 lemon, the finely grated zest
- 1 cup panko bread crumbs
- 1/4 teaspoon red pepper flakes
- 1 egg
- 3 tablespoons vegetable oil
For the sandwiches:
- 3/4 cup plain yogurt
- 3/4 cup hummus
- 1 tablespoon lemon juice
- 4 pitas, each cut in half
- 4 cups thinly sliced lettuce
- 2 Lebanese cucumbers, cut into ribbons
For the feta and celery salad:
- 200 grams feta cheese*, thinly sliced (see note)
- 3 stalks celery, thinly sliced
- 1 Asian pear, seeded and diced
- 1/4 cup diced dried apricots
- 1/4 cup toasted pistachios, crushed
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1/8 teaspoon seeded and chopped bird’s eye chili pepper
Directions
- In a food processor, finely chop all the ingredients, exceptthe oil, until smooth.
- With lightly oiled hands, shape 16 croquettes using the fishmixture. Place on a plate and season with salt and pepper.
- In a large non-stick skillet over medium-high heat, brown half of the croquettes at a time in the oil for three minutes on each side. Add more oil, if needed. Drain on paper towels.
- Keep warm.
- In a bowl, combine the yogurt, hummus and lemon juice. Season with salt and pepper.
- Spread the sauce inside each pita and layer with the croquettes, lettuce and cucumber ribbons. Serve with feta and celery salad.
For the salad:
- On a large plate, arrange the feta in a thin layer.
- In a bowl, combine the remaining ingredients and lightly season with salt and pepper. Spoon over the feta and serve.
*Variations of this salad can be made with Manchego cheese shavings or torn fresh mozzarella instead of feta.
Recipes from Ricardo Magazine, Spring 2017
