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Spicy potato croquettes

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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