Makes approximately 30 small balls or 14 croquettes
SARDINE CROQUETTES
3 medium (380g) potatoes
1 x 106g tin Brunswick Sardines in Water (No Added Salt)
Small handful (25g) parsley, finely chopped
½ brown onion (55g) finely chopped or use 25g chives, chopped
6 capers
1/4 tsp each of salt and pepper
1 1/2 cup (95g) breadcrumbs
3/4 tsp horseradish
1 egg, lightly whisked
YOGHURT DIPPING SAUCE
1 tbs finely chopped parsley
1/2 tsp horseradish
1/3 cup whole egg mayonnaise
2 tbs greek yoghurt
Leaving the skins on, cut the potatoes into 4cm chunks, place into a medium pot, cover with water and bring to the boil. Reduce heat and simmer for 10-15minuts, until the potatoes are tender. Drain and mash roughly with a fork, allow to cool for 10-15minutes.
In a medium bowl mix together the cooled potato with the remaining ingredients. Shape into tablespoon size balls or into 7cm long ‘sausages’. Cover and refrigerate for half an hour.
Heat a medium frypan with 2cm oil in til hot. Fry the croquettes in 3 batches for a few minutes each side. Remove cooked croquettes with a slotted spoon and place on some paper towel to drain the oil. Repeat with remaining croquettes.
YOGHURT DIPPING SAUCE
In a small bowl stir together all ingredients. Taste to check seasonings, add a little more horseradish if you wish to up the heat.
Serve immediately.
