Gambian Mackerel & Potato Croquettes with Hot Pepper Sauce

Directions

Preparing the Nokoss

1. 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

1. 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.

   

2. 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.

3. 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.

   

4. 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

1. Shred the cooked mackerel with a fork and remove any bones.

   

2. Pass the potatoes through and potato ricer or by using a potato masher. Mix the mackerel with the mashed potatoes until well incorporated.

   

3. Grab a portion of the potato mixture and shape into a croquettes or patties. Refrigerate for 30 minutes.

   

4. For a crumbing station. In one bowl add eggs and whisk, in another flour and lastly the breadcrumbs .

   

5. Coat the croquette in flour then dip in egg wash before finally coating it with breadcrumbs.

   

6. 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

1. Blend Scotch bonnet peppers, tomato, onion, garlic, vinegar, and salt until smooth.

   

2. Heat oil in a pan and cook the sauce for 5-7 minutes until slightly thickened.

Serving

1. Serve these crispy croquettes hot with spicy pepper sauce on the side.