Ingredients

• 1 cup of water
• 6 small potatoes
• 675 grams of fish pieces
• 1 small onion finely chopped
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of parsley chopped
• 1 teaspoon of salt
• A large pinch pepper freshly ground
• 1 teaspoon of refined flour
• 1 egg lightly beaten
• 1/2 cup dry bread crumbs
• 2 cups of vegetable oil
• Tomato ketchup

Method

1. Pour water into cooker. Add potatoes. Put fish in one separator. Place separator on top of potatoes.
2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
3. Remove cooker from heat. Release pressure with slight lifting of vent weight.
4. Open cooker. Take out fish and potatoes.
5. Remove bones and flake fish. Peel and mash potatoes with fork till smooth.
6. Combine fish, potatoes, onion, Worcestershire sauce, parsley, salt and pepper. Mix well.
7. Divide fish mixture into 12 portions. Sprinkle flour on a board. Form 5 cm long, barrel shaped croquettes on board. Roll each in egg and then in bread crumbs.
8. Heat oil in a deep frying pan for about 5 minutes on high heat. Group croquettes into three batches. Fry each batch till golden brown and remove.
9. Serve hot, accompanied with tomato ketchup.