Potato and smoked fish croquettes

Name: Potato and smoked fish croquettes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: Makes 40
Ingredients: 1 tablespoon peanut (groundnut) oil; 3 eggs, beaten; oil, for deep-frying; 150 g (5 oz) fresh breadcrumbs; 1 tablespoon olive oil; pinch of ground nutmeg; 100 ml (3¼ fl oz) thick (double) cream; 2 cloves garlic, crushed; 150 g (5 oz) smoked haddock, trout or salmon, crumbled or thinly sliced; 150 g (5 oz) smoked haddock, trout or salmon, crumbled or thinly sliced; 60 g (2 oz) plain flour; 150 g (5 oz) smoked haddock, trout or salmon, crumbled or thinly sliced; 20 g (¾ oz) unsalted butter; 1 egg yolk; 500 g (1 lb) floury potatoes, such as King Edward; 500 g (1 lb) floury potatoes, such as King Edward

Preparation info

Makes
40

Difficulty
Easy
Ready in
1 hr 30

Appears in

Finger Food

By Le Cordon Bleu

Published 1998

About

Deliciously crisp, golden brown potato croquettes flavoured with smoked fish and garlic, which can be served with the sauce of your choice, whether a tomato sauce, garlic mayonnaise or salsa.

Ingredients

500 g (1 lb) floury potatoes, such as King Edward
20 g (

Fish course
Starter
Pescatarian

Method

Cut the peeled potatoes into equal-size pieces for even cooking. Place them in a medium saucepan, cover with cold water and add a large pinch of salt. Bring to the boil, lower the heat and simmer for at least 20 minutes, or until they are quite tender.
Drain the potatoes and dry them by shaking them in their pan over a low heat. Press them through a sieve or fi