Method:

In a medium bowl combine the potato, smoked fish, spring onion and cheese.  Mix well to combine.  Season to taste with salt and pepper.  Using a tablespoon roll into balls and set aside.

In 3 separate bowls, have the cornflour, beaten eggs, and bread crumbs.  Roll the croquette balls in the cornflour, then egg and coat in bread crumbs.  Repeat until all the croquettes are coated in crumbs and set aside in the fridge for 10 minutes.

To make the jalapeño sauce, place all the ingredients in a small pot and bring to the boil. Simmer for 10minutes or until the jalapeños are dull in colour and soft to pierce with a fork.  If using jar jalapeños you will only need to simmer the sauce for 5 minutes.

Place this sauce in a blender and process until smooth.  If you want to make the sauce thinner add a teaspoon of water at a time until you get to your desired texture.

Using a deep fryer or frying pan for the croquettes, fry in batches until golden in colour.

Serve as an appetiser amongst friends and ENJOY!