Best Salmon Croquettes Recipes

Best Salmon Croquettes Recipes


Preparation time: 40 minutes + refrigeration time
Total cooking time: 10 minutes
Makes 15

  • 90 g butter

  • 3/4 cup plain flour

  • 11/2 cups milk

  • 2 x 210 g cans red salmon, drained, juice reserved

  • 1/4 cup finely chopped fresh parsley

  • 2 spring onions, finely chopped

  • 2 teaspoons lemon juice

  • Salt and freshly ground black pepper

  • Plain flour for dusting

  • 2 eggs, lightly beaten

  • Dry breadcrumbs

  • Oil for deep frying lime wedges, to serve

  • Mango chutney, to serve

  1. Melt butter in medium pan; add flour. Stir over medium heat 1 minute; blend in combined milk and reserved salmon juice. Stir over medium heat until mixture boils and thickens. Reduce heat; simmer 3 minutes. Mixture will be thick.

  2. Remove skin and bones from salmon and flake with a fork. Add salmon, parsley, spring onions, lemon juice, salt and pepper to flour mixture; stir to combine. Spread mixture onto a shallow tray, cover and refrigerate until firm.

  3. Place flour onto a flat dish, eggs in a shallow dish and breadcrumbs onto a flat dish. Drop heaped tablespoons of mixture onto flour, mould into croquette shapes. Dip in egg; coat with the breadcrumbs. Refrigerate again for at least 1 hour.

  4. Heat oil in a deep heavy based pan to moderately hot. Lower a few croquettes into hot oil using tongs or a slotted spoon. Cook 3-4 minutes or until golden brown. Drain on paper towels; keep warm while cooking remainder. Serve with lime wedges and mango chutney.

Note

Croquettes may be prepared several hours ahead. Uncooked croquettes can be frozen for up to one month.
 

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