2 cans of horse mackerel in olive oil
100g carolino rice
3 c. of breadcrumbs soup
Salt and pepper
4 tbsps of chopped parsley
2 whipped eggs
100g Dijon Mustard
1 tbsp diced red pepper
1 tbsp of chopped parsley
juice and zest of 1/2 orange
In a blender, place the rice, horse mackerel (drained), egg, parsley, breadcrumbs and grind everything. Place on a plate and place in the freezer for about 30 minutes.
Remove, make balls and pass through flour, egg and breadcrumbs.
Fry in hot oil until golden. Set aside.
Place the mustard, orange zest and juice, pepper and parsley in a glass and grind everything until you get a paste. Season with salt and pepper.
Serve the croquettes with the mustard.