Best Salmon Croquettes Recipes
Preparation time: 40 minutes + refrigeration time
Total cooking time: 10 minutes
90 g butter
3/4 cup plain flour
11/2 cups milk
2 x 210 g cans red salmon, drained, juice
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
Oil for deep frying lime wedges, to serve
Mango chutney, to serve
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.
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.
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.
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
Croquettes may be prepared several hours
ahead. Uncooked croquettes can be frozen for up to one month.