Spicy potato croquettes

AT A GLANCE

  • Serves 6 people

  • 1.2 kg (about 3) sebago potatoes, peeled and cooked in boiling water until tender
  • 1 tsp ground allspice
  • ½ tsp chilli powder
  • ¼ tsp cayenne pepper
  • 1 egg
  • 100 gm (1 cup) dried fine breadcrumbs
  • For deep-frying: vegetable oil
  • To serve: lime halves
  •  
  • Annatto oil
  • 1½ tbsp annatto seeds (see note)
  • 60 ml (¼ cup) extra-virgin olive oil
01   For annatto oil, combine annatto seeds and olive oil in a small saucepan and cook over low heat for 3-5 minutes or until oil turns an orange-red colour, then strain oil into a small bowl, discarding annatto seeds.
02   Push potatoes through a large mesh strainer or ricer and transfer to a bowl, add spices and annatto oil, then season to taste with sea salt and freshly ground black pepper and mix well. Cool, then roll tablespoons of mixture into oval-shaped croquettes.
03   Beat egg with 1 tbsp cold water in a bowl. Spread breadcrumbs on a plate. Dip potato croquettes in egg wash, then in breadcrumbs. Place onto a plastic tray, cover with plastic wrap and refrigerate for 30 minutes.
04   Heat oil in a deep saucepan or deep fryer to 180C. Deep-fry croquettes in batches for 3-5 minutes or until golden. Drain on absorbent paper and serve warm with lime halves.
Note Annatto seeds are used in Caribbean cooking as a natural food colouring. They have a slightly sweet and peppery flavour and are available from Herbie’s Spices and Asian food stores. Serve with jerked ham.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS AND VANESSA AUSTIN

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