1.2 kg (about 3)sebago potatoes, peeled and cooked in boiling water until tender1 tspground allspice½ tspchilli powder¼ tspcayenne pepper1egg100 gm (1 cup)dried fine breadcrumbsFor deep-frying:vegetable oilTo serve:lime halvesAnnatto oil1½ tbspannatto seeds (see note)60 ml (¼ cup)extra-virgin olive oil
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.
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.
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.
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.