- 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
| - 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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