Name: Salmon Croquettes With Lemon Aioli
Prep time: 1 h
Cook time: 40 min
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

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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

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

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

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