Drain the salt cod and place in a pan. Cover in milk and poach for 15 minutes then drain.
When sufficiently cooled enough to be able to touch, flake the fish and add to the potato. Mix thoroughly and roll into rounds, about the size of a golf ball.
Coat each one in flour, then beaten egg, then breadcrumbs. Deep fry for 1 to 2 minutes until golden then drain onto kitchen paper.
While the croquetas are frying make the sauce. Place all the ingredients into a pan and warm through.
To serve, spoon the sauce onto a platter and place the croquetas on top.
Drain the salt cod and place in a pan. Cover in milk and poach for 15 minutes then drain.
When sufficiently cooled enough to be able to touch, flake the fish and add to the potato. Mix thoroughly and roll into rounds, about the size of a golf ball.
Coat each one in flour, then beaten egg, then breadcrumbs. Deep fry for 1 to 2 minutes until golden then drain onto kitchen paper.
While the croquetas are frying make the sauce. Place all the ingredients into a pan and warm through.
To serve, spoon the sauce onto a platter and place the croquetas on top.
