Directions
- In a bowl, combine the ingredients for the sauce. Reserve in the fridge.
- In another bowl, puree the cassava.
- Add the pollock, breadcrumbs, chives and lemon zest to the cassava puree. Season with salt and pepper and stir.
- Shape into twelve croquettes, about 3/4 inch (2 cm) thick, using about 60 mL (¼ cup) of the mixture for each.
- In a skillet, heat the oil over medium heat. Cook a few croquettes at a time for 3 to 4 minutes per side. Blot with absorbent paper to remove excess oil.
- Serve the croquettes with the sauce.