Salt Fish Croquettes with Mushy Peas and Tartare Sauce

I have another cold (boo hiss).  This means I need comfort food , something from childhood like fishfingers and mash or tomato soup.

With perfect forward planning or premonition, this Saturday  I made some salt fish croquettes ready to heat through today.  I have been looking for something to do with the salt fish and with a free Saturday to cook I wanted to make some nice croquettes.  I love making fishcakes you can make large batches and freeze for later , it meditatively messy making them and they always come out looking so picture perfect.

Salt Fish Croquettes in Tartar Sauce

Makes 10 big croquettes

100g of salt white fish soaked for 12 hours in water , and chopped into small pieces
200g of potatoes peeled
2 tbsp of paprika
1 tbsp of chopped parsley
2 slices of bread
2 eggs

1. Boil the potatoes in salted water until soft.
2. Meanwhile toast the bread and process into breadcrumbs.
3. Mash the potatoes with salt fish , one egg,  chopped fresh parsley & 1 tbsp of  paprika and leave to cool.
4. Beat the egg on a plate , on another plate mix the  breadcrumbs with the remaining tablespoon of paprika.
5. Form the potato mix into two heaped tablespoons sized croquettes dip them first into the  egg, then the breadcrumbs.
6. Bake in the oven at 200degC for 15 minutes, these can be eaten immediately  or eft to cool and cooled  frozen to be re-heated later

Once heated through in a hot oven from frozen to re-crisp.  I ate these crunchy salty spicy bits with mushy peas and tartar sauce, but I think that extra mashed potatoes,  ketchup or a spicy chilli sauce would also work well.

Tartar Sauce

3 large gerkins finely chopped
1 tbsp of capers finely chopped
1/2 tbsp of fresh parsley chopped
1 tbsp of mayonnaise
Squeeze of lemon
Salt and Pepper to taste

Mix together the ingredients and refridgerate

Dried Peas
150g of dried peas
2 pints of vegetable stock

Soaked overnight ,  simmered in vegetable stock until soft approx 1 hour