Life

James Street South Cookery School: Potato and cod fish cakes, homemade croquettes

Niall McKenna's potato and ham croquettes
Niall McKenna

HOLIDAY season, especially when the weather is good, is when you need to have a reliable stock of easy and quick meals to hand.

The kind of dishes that you can whip out of the fridge or freezer when you fall in the door from a day in the office spent staring at the sun and so keen to get the most you still can of it of an evening.

Both of this week’s recipes are delicious light bites – and the tartare sauce goes equally well with any fish dish.

 

POTATO AND HAM CROQUETTES

(Makes 8)

6 small potatoes, peeled and cooked and ready for mashing

4 slices good ham, chopped

1 clove garlic, crushed

1 sprig parsley, destalked and chopped

1 tbsp milk

2 tbsp olive oil

2 eggs

Small knob butter

Salt and pepper to taste

200g breadcrumbs, finely blended

Start by peeling and boiling the potatoes until soft; then mash them. Once there are no lumps, add the butter and the milk, season with salt and pepper and leave to cool.

Next, place the oil and the garlic in a frying pan and add the chopped ham. Add the mashed potato and chopped parsley and season with salt and pepper. Leave to cool but once it is OK to touch, roll small handfuls into small sausage-like shapes no longer than your finger. Place in the fridge to set.

Beat the eggs and place in a bowl; place your breadcrumbs in a separate bowl. Remove the croquettes from the fridge and dip each one into the egg wash, then coat in the breadcrumbs. Leave again to set in the fridge as this will help when you are cooking them. if you want to place in the breadcrumbs again for an extra crunch then do so.

You can cook in the oven at 200C for 25 minutes or you can drizzle a little olive oil in a frying pan and cook on a medium heat, turning until golden.

Serve with tartare sauce.

POTATO AND COD FISH CAKES

(Serves four)

250g cod fillet

2 shallots, finely chopped

50ml dry white wine

300g potatoes peeled, cooked and mashed

4 stalks parsley, destalked and chopped

1 lemon, zested and juiced

rapeseed or olive oil to cook

salt

pepper

Preheat oven to 180C. Start by placing your cod in an oven-proof container; cover with the shallots and pour over the white wine. Place in oven and cook for 10 minutes. Once cooked, remove and let cool. Drain off the juice into a pot and reduce by half on the hob. Once reduced, place in a bowl with mashed potatoes, parsley and the lemon zest and juice.

Fold the mix together and check for seasoning – be careful as it can easily become over seasoned. Make into patties by taking a handful and compacting into a round, flat shape. Do this for rest of mix – you should get about four. Place in fridge before cooking and remove when ready to cook.

To cook, heat frying pan and add a little oil, cook on each side until golden brown. Serve with tartare sauce and half a lemon.

TARTARE SAUCE

200ml mayonnaise

3 tbsp capers, drained and chopped

3 tbsp gherkins, drained and chopped

1 shallot, finely chopped

1/2 lemon, zested and juiced

1 tbsp dill, chopped

2 tbsp parsley, chopped

sea salt and freshly ground pepper

Mix all of the ingredients in a small bowl and serve straight away or store in the fridge until needed. Add chopped chilli for a bit of heat.

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