Name: Spicy salmon and broccoli croquettes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 500g potatoes, peeled, chopped; 1 head broccoli; 2 garlic cloves, peeled, quartered; 2 corn cobs, husks and silk removed; 150g piece hot-smoked salmon, skin discarded, flaked; 2 green onions, chopped; 20.00 ml sambal oelek; 625.00 ml panko breadcrumbs; 3 eggs, lightly beaten; 82.50 ml plain flour; Extra virgin olive oil, for shallow-frying; 200g punnet grape tomatoes, halved; 500.00 ml watercress sprigs; 200g cabbage; 18.20 gm extra virgin olive oil, extra; 42.00 gm lemon juice; 5.90 gm wholegrain mustard; Lemon wedges, to serve

Spicy salmon and broccoli croquettes

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Try these quick and flavorful spicy salmon croquettes for a healthy, low-fat dinner option!

Ingredients:

500g potatoes, peeled, chopped
1 head broccoli
2 garlic cloves, peeled, quartered
2 corn cobs, husks and silk removed
150g piece hot-smoked salmon, skin discarded, flaked
2 green onions, chopped
20.00 ml sambal oelek
625.00 ml panko breadcrumbs
3 eggs, lightly beaten
82.50 ml plain flour
Extra virgin olive oil, for shallow-frying
200g punnet grape tomatoes, halved
500.00 ml watercress sprigs
200g cabbage
18.20 gm extra virgin olive oil, extra
42.00 gm lemon juice
5.90 gm wholegrain mustard
Lemon wedges, to serve

Instructions:

Prepare the broccoli by cutting it into small florets and thinly slicing the stems. Boil the broccoli, potato, and garlic in a large saucepan for 7 to 10 minutes until tender. Drain and rinse under cold water, then transfer to a bowl and mash thoroughly. Chill in the freezer for 5 minutes.
Preheat a chargrill pan or barbecue grill on high heat. Grill corn for 5 minutes, turning occasionally, until charred and tender. Set aside.
Mix together the cooled potato mixture, salmon, onion, sambal oelek, 1 cup breadcrumbs, and 1 egg. Add salt and pepper for seasoning. Shape the mixture into 18 croquettes (each about 1/4 cup). Prepare a plate with flour. In a shallow bowl, whisk the remaining eggs with 2 tablespoons of cold water. Place the remaining breadcrumbs on a separate plate.
In a large deep frying pan, heat oil over medium-high heat. Coat croquettes in flour, egg, and breadcrumbs. Shallow fry, turning occasionally, for 3 to 4 minutes until golden and cooked through. Place on a paper towel-lined tray to drain.
Remove corn kernels from cobs. Combine them in a bowl with tomato, watercress, and cabbage. Whisk additional oil, lemon juice, and mustard together using a fork. Drizzle the dressing over the salad, season with salt and pepper, and toss everything together. Serve alongside croquettes with lemon wedges.

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