Smoked Mackerel Croquettes

Directions

1. Peel potatoes and cut into even sized pieces. Boil in salted water and cook until tender. Drain the potatoes well and return them to the heat briefly, to drive off any remaining moisture. Put the potatoes through a ricer to make a smooth mash. If you do not have a ricer, mash until smooth with a regular potato masher. Leave the mash to cool slightly. Check the seasoning of the potato and add salt and pepper as required. Add the 2 egg yolks, softened butter and chopped parsley and beat to incorporate these into the mash.

2. Gently flake in the smoked mackerel, keeping the pieces fairly chunky so there is a contrast between the smoothmash and texture of the fish. Check the seasoning again and adjust to your taste.

3. Line a large tray with greaseproof paper. Mould the mixture into cylinder shapes, fairly squat in length and chunky and place on the lined tray. Once all the croquettes have been made, put the tray in the fridge for approx 30mins or so to firm them up.

4. Pre heat about 8cm of oil to 160 - 180C, do not leave the pan unattended at any point While the oil is heating, roll the croquettes first in the seasoned flour, then into the beaten eggs and finally into the breadcrumbs. Once the oil has reached the correct temperature, fry the croquettes few at a time for about 2.5 - 3minutes or until they are crisp and golden. Remove the croquettes from the oil and drain on kitchen roll. Keep warm until all the croquettes have been fried.

5. Serve with mayonnaise or a dip of your choice.