Chilean Hominy and Hake Croquettes with Avocado Merkén Mayo

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Place the hake in a small baking dish, add 1 tablespoon lemon juice, 2 tablespoons water, a pinch of salt, and a pinch of pepper. Bake for 10 to 12 minutes, until cooked through and easy to flake. Let it cool slightly and flake well, removing any bones.

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   2. While the hake cooks, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic, 1 teaspoon merkén, and the cumin, and cook 1 minute more. Remove from the heat and let cool for 5 minutes.

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   3. Roughly chop the cooked hominy with a knife or pulse it briefly in a processor so it is partially broken down, not mashed. Place it in a large bowl with the flaked hake, sautéed onion, cilantro, parsley, 1 egg, 1/2 cup breadcrumbs, 1/2 teaspoon salt, the remaining pepper, and mix very well.

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   4. Shape the mixture into 8 compact croquettes with your hands. If the mixture feels too wet, add 1 to 2 more tablespoons of the breadcrumbs from the ingredients until the croquettes hold their shape well.

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   5. Set up three shallow dishes: one with the flour, one with the 2 beaten eggs, and one with the remaining breadcrumbs. Coat each croquette in flour, then egg, and finally breadcrumbs, pressing lightly so they are evenly covered.

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   6. Heat the remaining vegetable oil in a wide skillet over medium heat. Brown the croquettes for 3 to 4 minutes per side, until crisp and deeply golden. Transfer them to a paper towel-lined plate.

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   7. For the avocado merkén mayo, mix the avocado, mayonnaise, plain yogurt, the remaining 1 tablespoon lemon juice, the remaining 1 teaspoon merkén, and the rest of the salt in a bowl. Stir until creamy and smooth.

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   8. Serve the croquettes hot with the avocado merkén mayo on the side or spooned over the top.

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   9. If you prefer to finish the croquettes in the oven to keep them very hot for serving, place them in the oven for 5 minutes at 180 °C / 350 °F after pan-browning.