Parmesan crumbed salmon potato pea croquettes
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Prep Time
15 Minutes
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Cook Time
25 Minutes
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Yield
12
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Difficulty Level
Easy
Ingredients
- 750g potatoes (use a white floury variety like kestrel or sebago), peeled and cut in small chunks.
- 50g butter
- 1 cup tasty cheese, loosely packed and grated
- a few drops of tabasco (optional)
- 2 cups of frozen or fresh peas, just cooked
- 1 x 200g can Safcol Salmon in Springwater, drained
- sea salt and freshly ground black pepper
for the crumb
- 2 large eggs, beaten
- 1 cup plain flour
- 2 cups Panko crumbs
- ½ cup Parmesan, grated
- vegetable oil to fry
Instructions
- Boil the potatoes until very tender (about 15 minutes), drain, and leave to sit in the sieve over the pan for a few minutes so the water evaporates. Throw away any water in the pan.
- Return the cooked potato to the pan with the butter and mash until smooth. Stir in the grated cheese, and tabasco ( if using it) and mash again.
- Season generously, stir in the peas and salmon until well distributed in the cheesy potato.
- Set up 3 plates, one with seasoned flour, one with egg and one with a mix of the panko crumbs and grated Parmesan (You can used any other crumbs your prefer but panko make a very light crisp crust).
- Shape the salmon and potato mixture into cylinders (croquettes) about 7-8cm long and 4cm wide.
- First roll the croquettes in flour, then beaten egg, then the panko crumb/Parmesan mixture. Transfer to a plate.
- Repeat with the remaining mixture.
- In a large deep frying pan or sauté pan on a medium heat, add the oil to shallow fry, (about 2cm deep).
- Heat the oil until it sizzles when tested with a few panko crumbs.
- Fry the croquettes in batches turning until golden brown all over and crisp. Drain on absorbent kitchen paper.
- Serve the croquettes hot with salad and tomato relish.
| Servings: | 4 |
| Ready in: | 40 Minutes |
| Course: | Dinner, Finger Food, Comfort Food |
| Recipe Type: | Canapés |
| Ingredient: | Salmon |
Parmesan crumbed salmon potato pea croquettes
Our Parmesan crumbed salmon potato pea croquettes may be old fashioned, but they are so good, making this an affordable dinner using pantry staples. Make them smaller and they also make great finger food for your next soiree as well as being wonderful comfort food any time of the year.
Did you know?
A croquette is a small cylinder of food consisting of a thick binder combined with a filling, which is breaded and deep-fried, and served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, or mashed potatoes. A 17th-century recipe for croquettes (croquets) by François Massialot binds a filling of meat, truffles, marrow, bread crumbs, and cheese with egg then breads and fries them in lard. They may be as large as an egg and can be served as an hors-d’œuvre or as a garnish. Source: Wiki
