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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.



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


  1. In a food processor, finely chop all the ingredients, exceptthe oil, until smooth. 
  2. With lightly oiled hands, shape 16 croquettes using the fishmixture. Place on a plate and season with salt and  pepper. 
  3. 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.
  4. Keep warm.
  5. In a bowl, combine the yogurt, hummus and lemon juice. Season with salt and pepper. 
  6. Spread the sauce inside each pita and layer with the croquettes, lettuce and cucumber ribbons. Serve with feta and celery salad.

For the salad:

  1. On a large plate, arrange the feta in a thin layer. 
  2.  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