Use leftover risotto to make these Smoked salmon croquettes for a great family recipe.
- Combine cold risotto, salmon, dill and half the egg in a large bowl.
- Place remaining egg and breadcrumbs in separate shallow dishes. Using 1/4 cup mixture at a time, shape mixture into small sausage shapes. Dip croquettes, 1 at a time, in egg, then roll in breadcrumbs to coat. Place on a baking tray lined with baking paper. Refrigerate for 30 minutes.
- Meanwhile, make Avocado salad: Combine onion, salad leaves, avocado, lemon juice and oil in a bowl. Season with salt and pepper. Toss gently to combine.
- Add enough oil to a deep frying pan to come 1cm up side of pan. Heat over medium heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Serve croquettes with salad.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set