Method

• 1.
  Preheat the oven to 200°C.
• 2.
  For the croquettes, boil potato in salted water for 15 minutes or until tender. Drain, return to pan and roughly mash with butter. Whiz peas, lemon zest and juice in a food processor until smooth. Combine pea mixture with mashed potato. With floured hands, roll into 1 tbs balls. Place on a tray and chill for 20 minutes to slightly firm.
• 3.
  Place flour, egg and breadcrumbs in 3 separate bowls. One at a time, dust croquettes in flour, then dip in egg, letting excess drip off, and roll in breadcrumbs. Dip once more in egg, letting excess drip off, and roll once more in breadcrumbs. Return to tray and chill until needed.
• 4.
  Meanwhile, to cook veal, heat olive oil in an ovenproof frypan over high heat. Add veal and cook, turning, for 3 minutes until evenly browned. Transfer to oven and roast for 17 minutes for rare, or until cooked to your liking. Transfer to a plate and rest for 10 minutes, then thinly slice.
• 5.
  Combine aioli, tuna, horseradish and lemon zest in a food processor and whiz for 90 seconds or until smooth. Transfer to a bowl and chill until needed.
• 6.
  Heat 1cm sunflower oil in a small frypan over medium-high heat. In 2 batches, add caperberries and capers, and cook for 2 minutes or until capers are crisp. Remove with a slotted spoon and drain on paper towel. Add sage and cook for 20 seconds or until crisp. Remove with a slotted spoon and drain on paper towel, reserving oil.
• 7.
  To deep-fry croquettes, half-fill a deep-fryer or large saucepan with sunflower oil and reserved caper oil, and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). Working in batches, deep-fry croquettes, turning halfway, for 1.5-2 minutes or until golden. Remove with a slotted spoon, drain on paper towel and scatter immediately with salt flakes.
• 8.
  To serve, spread tuna and horseradish aioli over plates, top with veal and croquettes, and scatter with crispy caperberries and capers, fried sage and baby parsley.