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Salmon and corn croquettes
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Prep Time:
155 minutes
Cook Time:
10 minutes
Total Time:
165 minutes
Ingredients:
  • 415g can pink salmon, drained, skin and bones removed, flaked
  • 310g can corn kernels, drained
  • 1 lemon, rind finely grated
  • 40.00 ml finely chopped chives
  • 1 quantity panada (see related recipe)
  • 125.00 ml plain flour
  • 125.00 ml dried breadcrumbs
  • 37.50 gm polenta (cornmeal)
  • 2 eggs, lightly beaten
  • vegetable oil, for deep-frying
  • lemon wedges, to serve
Instructions:
  • In a bowl, mix together the salmon, corn, lemon rind, chives, and warm panada. Season with salt and pepper, making sure to mix everything well. Cover and chill in the refrigerator for 2 hours until cold.
  • Dust your hands with flour, then shape 1/4 cup of the mixture into egg shapes.
  • In a shallow dish, mix breadcrumbs and polenta. Coat each croquette in flour, then dip in egg and roll in the breadcrumb mixture, pressing firmly to coat. Place on a tray, cover, and refrigerate for 15 minutes until firm. Preheat the oven to 160°C.
  • Fill a large, heavy-based saucepan or wok one-third full with oil and heat over medium heat until hot. Fry croquettes, 4 at a time, for 2 minutes until golden. Transfer to a wire rack over a baking tray, keep warm in the oven while cooking the rest. Sprinkle with sea salt and serve with lemon wedges.

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