Gambian Mackerel & Potato Croquettes with Hot Pepper Sauce
Chef Iti
Gambian Mackerel & Potato Croquettes are crispy, flavourful, and paired perfectly with a spicy hot pepper sauce. Whether you’re making them for Ramadan, a special gathering, or just a quick snack, this recipe delivers on taste and texture.
If you love crispy, golden bites with a spicy kick, these Gambian Mackerel & Potato Croquettes are a must-try! They combine flaky mackerel, creamy mashed potatoes, and bold West African spices, all fried to perfection. Served with a fiery hot pepper sauce, this dish is perfect as an appetiser, side, or savoury snack. Whether you’re preparing for Iftar during Ramadan, looking for a quick seafood dish, or just want to explore authentic Gambian recipes, this easy and budget-friendly croquette recipe will be a new favourite.
Why You’ll Love This Recipe
Crispy & Flavourful: Golden-fried croquettes with a tender, well-seasoned filling.
Easy & Budget-Friendly: Uses simple ingredients like potatoes, canned or fresh mackerel, and pantry spices.
Authentic Gambian Heat: The hot pepper sauce adds a bold, spicy kick.
Perfect for Any Occasion: Great as a snack, appetiser, or a side dish for West African meals.
The perfect appetiser | Gambian Mackerel & Potato Croquettes
16 Courgettes
25 minutes
10 minutes
194
Gambian
Appetisers
Why You’ll Love This Recipe
Crispy & Flavourful: Golden-fried croquettes with a tender, well-seasoned filling.
Easy & Budget-Friendly: Uses simple ingredients like potatoes, canned or fresh mackerel, and pantry spices.
Authentic Gambian Heat: The hot pepper sauce adds a bold, spicy kick.
Perfect for Any Occasion: Great as a snack, appetiser, or a side dish for West African meals.
Ingredients
Nokoss
- 2 Habaneros
- 3 cloves of garlic
- 4 small shallots
- hand full of Parsley
- Salt to taste
- White pepper to taste
- 1 shrimp seasoning cube
For the Croquettes
- 1 Whole Mackerel
- 1 cup of breadcrumbs
- 1 cup of all purpose flour
- 3 potatoes
- 3 eggs
- Neutral oil for frying
For the Hot Pepper Sauce
- ½ Scotch bonnet pepper (or adjust to taste)
- 1 small tomato, chopped
- 1 small onion, chopped
- 1 clove garlic
- 1 tbsp vinegar or lemon juice
- 1 tsp salt
- 1 tbsp oil
Directions
Preparing the Nokoss
- Add flat leaf parsley, green and red habanero, garlic, shallot, white pepper, salt and shrimp seasoning cube into a food processor of mortar. Crush until a paste is formed.
Stuffing the Mackerel
- Wash and thoroughly clean the whole mackerel. Remove innards and pat dry. Cut into four portion discarding the head. Stuff and season the mackerel with nokoss.
- While the mackerel to marinates, peel and slice potatoes into disks and arrange them in a pan. Season the potatoes lightly with salt and pepper.
- Place the seasoned mackerel over the potatoes and drizzle of oil and ¼ cup of water. Cover with a tight lid and steam for 10 minutes.
- Remove the mackerel after the first 10 minutes of steaming. Steaming the potatoes for a further 10 minutes until fork tender.
Step 1: Shape the Croquettes
- Shred the cooked mackerel with a fork and remove any bones.
- Pass the potatoes through and potato ricer or by using a potato masher. Mix the mackerel with the mashed potatoes until well incorporated.
- Grab a portion of the potato mixture and shape into a croquettes or patties. Refrigerate for 30 minutes.
- For a crumbing station. In one bowl add eggs and whisk, in another flour and lastly the breadcrumbs .
- Coat the croquette in flour then dip in egg wash before finally coating it with breadcrumbs.
- Heat oil in a pan over medium heat and fry the croquettes for about 3 minutes per side until golden brown. Drain on paper towels.
Step 2: Prepare the Hot Pepper Sauce
- Blend Scotch bonnet peppers, tomato, onion, garlic, vinegar, and salt until smooth.
- Heat oil in a pan and cook the sauce for 5-7 minutes until slightly thickened.
Serving
- Serve these crispy croquettes hot with spicy pepper sauce on the side.
