A Croquette is a small cigar or cylindrical roll made with a filling of mashed potato mixed with either ground meat, fish, vegetables, cheese etc seasoned with a dash pepper, mint and other condiments, then dipped in beaten egg and crumb fired. It’s a popular party snack and easy to make finger food.
This recipe is featured in my Cookery Book  A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES
 Serves 6    Time required: 1 hour
500 grams fish fillets of any good fleshy fish
3 potatoes boiled and mashed
1 teaspoon cumin powder
1 teaspoon ginger garlic paste
1 large onion finely chopped
2 green chillies finely chopped
1 tablespoon chopped mint
1 teaspoon ground black pepper / pepper powder
1 egg yolk, beaten
Salt to taste
 For frying:
3 or 4 tablespoons oil
3 tablespoons bread crumbs
1 egg, beaten
 Wash the fish and boil in a little salted water for 5 minutes.  Drain away the excess soup and keep aside. Mash the fish coarsely.
Mix the mashed fish together with the mashed potatoes, cumin powder, ginger garlic paste, onion, green chillies, pepper, mint, egg yolk and salt
Heat the oil in a shallow pan. Take small even sized balls of the Fish mixture and form into cigar shaped cutlets. Dip each one into the beaten egg, coat with the bread crumbs and shallow fry till golden brown.
Serve hot with tomato sauce or any other sauce.
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