Ingredients
| 2 large Agria potatoes, peeled, diced into 2cm cubes | |
| 60g butter | |
| 2 tablespoons lemon juice | |
| 2 teaspoons dried horopito (I used Kaituna Farms brand) | |
| 450g tinned smoked fish (I used Sealords mackerel), drained | |
| 1 cup plain flour, plus a little extra for dusting | |
| 6 eggs, size 7 | |
| 1½ cups dried breadcrumbs | |
| 2 medium-sized white onions, finely sliced | |
| 3 tablespoons sour cream | |
| ¼ cup white vinegar | |
| neutral cooking oil, for frying | |
| 80g baby rocket leaves |
This recipe shows off the ultimate benefits of tinned fish: it requires no refrigeration; has a tremendous shelf life; is typically very affordable and accessible; and with a few pantry items and very little hassle, can be transformed into something much more.
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Instructions
| 1. | Put the potatoes in a medium pot, cover with ample cold water and bring to a simmer. |
| 2. | Cook until you can stick in a fork without them breaking apart, about 18-20 minutes. It’s essential not to overcook the potatoes at this stage. |
| 3. | Drain the potatoes and press them through a sieve set over a clean pot, pressing with a spatula to ensure a smooth mash. |
| 4. | Add 30g butter and the lemon juice. Return the pot to a low heat and stir regularly for 3-4 minutes to remove any excess moisture. |
| 5. | Fold in the dried horopito and season the mash with salt and pepper to taste. |
| 6. | Flake 150g smoked fish and fold into the potato mash. |
| 7. | Lightly dust a work surface with flour and divide the mixture into 4 equal portions, shaping them into circles about 9-10cm diameter and 3cm high. |
| 8. | Put the flour in one bowl, beat 2 eggs in a separate bowl and put the breadcrumbs in a third bowl. |
| 9. | Coat the potato cakes in flour, then egg and finally breadcrumbs. |
| 10. | The croquettes can be prepared in advance and stored for cooking the following day. |
| 11. | Heat the remaining butter in a heavy- based pan, add the onions and cook over a medium heat for approximately 15 minutes until they turn lightly golden brown. |
| 12. | Remove from the heat and stir in the sour cream. Keep warm. |
| 13. | In a large frying pan heat 1cm oil. Once the oil is hot, gently pan-fry the croquettes on each side for 3-4 minutes over medium heat. |
| 14. | Turn them regularly to avoid burning. |
| 15. | While the croquettes are cooking, fill a medium-sized pot with water, add the vinegar and bring to a simmer. |
| 16. | Poach 4 eggs to your preferred level of doneness. |
| 17. | To serve, place the croquettes in the centre of a plate and evenly divide the onion and sour cream mixture on top of each croquette. |
| 18. | Garnish with fresh rocket leaves, remaining smoked fish and a poached egg. |
Food styling, recipes & photography David Neville