Makes 15 small Croquettes
1 kg floury potatoes
1 smoked trout prepared
2 tbs Zest Sri Lankan Spice Paste
Handful chopped parsley
2 egg yolks
Breadcrumbs or “Panko”
1 egg mixed with 1 tbs milk
Oil for frying
Bake potatoes in their skins at 160°C for about an hour or until soft and then cool.
Spoon potato out of skins into a bowl and add all other ingredients. Mix lightly to combine and then shape into croquettes. Set them in the refrigerator for at least 30 minutes.
For crumbing, put each ingredient into separate bowls. Take croquettes and firstly coat lightly with flour, then egg wash, then breadcrumbs.
Bring oil for frying to 170°C and cook croquettes in batches until crisp and golden. Drain on paper.
Serve with paprika mayo and lettuce for a light lunch or great as canapés.
East Meets West
Created by: Zest Byron Bay