Savoury spread

Auckland food writer, stylist and chef Gretchen Lowe serves up Mediterranean-inspired meals.

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Let me introduce you to a favourite snack in our house. Whether you're hosting or just in need of some weekend deliciousness, these croquettes are so tasty and perfect for a gathering, and the littlies lap them up, too. I serve them piled high over homemade Hazelnut Romesco, but store-bought aioli would be amazing also, if you're pressed for time.

COD, AGRIA & TARRAGON CROQUETTES WITH HAZELNUT ROMESCO

Serves 6

• 600g Agria potatoes

• 3 large fish fillets, such as blue cod or snapper

• salt and pepper

• 2 tsp English mustard

• zest of 1 lemon, plus wedges to serve

• small bunch tarragon leaves, chopped (about ½ cup)

• ½ cup plain flour

• 1-2 eggs, beaten

• 150g panko crumbs

• 1 cup rice bran oil for frying

• Hazelnut Romesco Sauce

• salad greens, to serve

• cherry tomatoes, to serve

GLUTEN-FREE OPTION:

• Swap the flour for gluten-free flour; the panko crumbs for gluten-free breadcrumbs.

To make the croquettes, scrub the potatoes and cut into rough chunks. Add to a pan of water, bring to the boil, cover and cook for 12-15 minutes until tender. Drain and leave to steam dry, then mash.

Season the fish with salt and pepper and pan fry for 3-5 minutes each side until just cooked. Cool for a few minutes, then break into large flakes.

Mix the potato, mustard, lemon zest and tarragon together. Season with salt and pepper. Lightly mix in the fish, taking care not to break it up too much. Shape into 12-16 medium-sized oval croquettes.

Put the flour, eggs and panko crumbs into three separate dishes.

Dip the croquettes into the flour, dusting off any excess, then dip in the egg, and finally coat in panko crumbs.

Heat the oil in a large frying pan.

Fry the croquettes over a medium heat for 3-4 minutes each side until deep golden and heated through.