Mashing Potato Croquette Cakes with Ocean Trout and Horseradish Sour Cream
Peel potatoes and cut into halves. Place in a microwave safe bowl with a splash of water.
Cover tightly with cling film and microwave for 10 minutes. Carefully remove from microwave and gently shake to redistribute potato. Return to microwave for a further 10 minutes or until potatoes are tender. Remove any remaining water and mash until smooth.
Place mashed potato in a large bowl with the spring onion and parmesan. Mix and season with salt and pepper. Set aside to cool.
Take small handfuls of the potato mixture and shape into little patties the size of 50 cent pieces. These quantities will make approximately 25 cakes.
Place the flour, egg mixture and breadcrumbs in three separate shallow bowls. Roll the cakes in the flour, dip in the egg, and then roll in the breadcrumbs, making sure the crumbs completely cover the top, bottom, and sides of each patty.
Heat 4–5 cm of oil in a heavy-based frying pan. Test the temperature of the oil by dropping in a cube of bread. If it starts to turn golden in 5 seconds, the oil is ready. Cook the cakes in batches, turning regularly, for 2-3 minutes until golden brown. Drain on kitchen paper and repeat with the remaining croquettes.
Top each croquette cake with sour cream, smoked ocean trout, spring onion and sliced radish. These are a delicious canape or brunch item.