Smoked salmon, pea and dill croquettes

Cooking Fish Smoked salmon, pea and dill croquettes

Use leftover risotto to make these Smoked salmon croquettes for a great family recipe.

Lables: Peanut free Shellfish free Tree nut free
  1. Combine cold risotto, salmon, dill and half the egg in a large bowl.
  2. 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.
  3. 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.
  4. 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.

If you liked the recipe "Smoked salmon, pea and dill croquettes", tell your friends about it!

1/2 quantity Cheesy pea and herb risotto
100g smoked salmon, chopped
1 tbsp chopped fresh dill
2 eggs, lightly beaten
1 cup panko breadcrumbs
Vegetable oil, for shallow frying
1 small red onion, sliced
80g mixed baby salad leaves
1 avocado, chopped
1 tbsp lemon juice
1 tbsp olive oil

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
Posted by

Rate the recipe Smoked salmon, pea and dill croquettes

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments