These salmon croquettes are an easy appetiser recipe for dinner parties. Serve with ZOOSH Hey Ho Garlic Aioli
Ingredients
1 large (300g) potato, peeled, boiled, mashed and cooled slightly
415g can red or pink salmon, drained
2 spring onions, finely chopped
2 teaspoons capers, finely chopped
2 teaspoons Dijon mustard
Finely grated rind 1 lemon
1 egg, lightly beaten
Salt and freshly ground black pepper, to taste
1/2 cup flour
1 egg, extra, beaten
1 cup panko breadcrumbs
Oil, for shallow frying
1 cup ZOOSH Hey Ho Free Range Egg Garlic Aioli
Egg Lemon Aioli, for serving
Method
COMBINE the mashed potato, salmon, spring onion, capers, mustard, lemon rind, egg and seasonings in a bowl and mix well. Chill to firm then shape 1 tablespoon amounts into croquettes
DUST each croquette in flour; dip in extra egg allowing excess to drip off, then coat in crumbs. Chill for 30 minutes
HEAT the oil in a frying pan over medium heat and then cook the croquettes, in batches, for 5-6 minutes or until golden. Keep warm while cooking remainder. Serve with Lemon Aioli for dipping
