Wash and drain the fish. Sprinkle pepper and salt as required on both sides. Shallow fry till done. Set aside.

Pressure cook the potatoes for three whistles. Drain and peel them into a bowl along with the fish. Mash and mix well. Adjust seasoning.

Boil the frozen peas till done and drain. Add it along with the cheese to the fish potato mixture and mix well.

Keep flour and breadcrumbs into two different plates. Shape a part of the mixture into a cylinder (or any shape you like!). Roll into the flour, dip into the egg and coat with breadcrumbs. Repeat for the full mixture.

Heat enough oil for frying - not necessary deep frying but enough to sink a part of the croquette. Fry them in batches till all sides are golden brown.

Serve them with ketchup for tea, or with salad for dinner!