Spicy potato croquettes

1.For annatto oil, combine annatto seeds and olive oil in a small saucepan and cook over low heat for 3-5 minutes or until oil turns an orange-red colour, then strain oil into a small bowl, discarding annatto seeds.

2.Push potatoes through a large mesh strainer or ricer and transfer to a bowl, add spices and annatto oil, then season to taste with sea salt and freshly ground black pepper and mix well. Cool, then roll tablespoons of mixture into oval-shaped croquettes.

3.Beat egg with 1 tbsp cold water in a bowl. Spread breadcrumbs on a plate. Dip potato croquettes in egg wash, then in breadcrumbs. Place onto a plastic tray, cover with plastic wrap and refrigerate for 30 minutes.

4.Heat oil in a deep saucepan or deep fryer to 180C. Deep-fry croquettes in batches for 3-5 minutes or until golden. Drain on absorbent paper and serve warm with lime halves.