Makes about 24.
- 1.2 kg sebago potatoes, peeled and cooked in boiling water until tender (about 3)
- 1 tsp ground allspice
- ½ tsp chilli powder
- ¼ tsp cayenne pepper
- 1 egg
- 100 gm dried fine breadcrumbs (1 cup)
- For deep-frying: vegetable oil
- To serve: lime halves
- 1½ tbsp annatto seeds (see note)
- 60 ml extra-virgin olive oil (¼ cup)
- 1For 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.
- 2Push 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.
- 3Beat 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.
- 4Heat 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.
Annatto seeds are used in Caribbean cooking as a natural food colouring. They have a slightly sweet and peppery flavour and are available from
and Asian food stores. Serve with