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Salmon & sweet potato croquettes
Salmon & sweet potato croquettes
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
French-inspired crunchy parcels bursting with delicious fillings.
Ingredients:
  • 85g (1/3 cup) mayonnaise
  • 1 tsp finely grated lemon rind
  • 5.30 gm fresh lemon juice
  • 650g sweet potato (kumara), peeled, cut into 2cm pieces
  • 1 x 415g can pink salmon, drained
  • 3 shallots, ends trimmed, thinly sliced
  • 50g (1/3 cup) plain flour
  • 2 eggs, lightly whisked
  • 70g (3/4 cup) dried (packaged) breadcrumbs
  • 125ml (1/2 cup) vegetable oil
  • 80g mixed salad leaves
Instructions:
  • In a small bowl, mix together mayonnaise, lemon rind, and lemon juice. Cover and let the flavors meld together.
  • Steam the sweet potato until tender, about 12 minutes. Place in a bowl to cool slightly, then roughly mash and season with salt and pepper.
  • Combine the salmon and shallot with the sweet potato mixture. Prepare 3 separate bowls with flour, egg, and breadcrumbs. Shape 1/4 cupful of the mixture into an oval to make 12 croquettes. Coat each croquette by rolling in flour, dipping in egg, and rolling in breadcrumbs. Place on a baking tray lined with paper towel. Repeat with the remaining croquettes.
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Cook half of the croquettes, turning occasionally, for 6 minutes until golden and heated through. Transfer to a lined tray. Repeat with the remaining croquettes, making sure to reheat the pan between batches.
  • Plate the croquettes, alongside the fresh salad leaves and a dollop of the flavorful mayonnaise mixture.

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